Recipe Inspiration

Ingredients...

100g shallots, sliced

20g garlic cloves, peeled

50g red chilli peppers, deseeded

50g Essential Cuisine Asian Aromatic Base

25g Essential Cuisine South Indian Seasoning

50ml vegetable oil

500g ripe tomatoes, skinned, deseeded and quartered

500ml Essential Cuisine Fish Stock (made up with 8-10g of stock powder)

500ml thick coconut cream

1kg fresh squid, cleaned and cut into rings

Freshly ground pepper

Sea salt

5g coriander leaves, roughly chopped

Method...

1. Add the shallots, garlic, chilli, Asian Base and South Indian Seasoning into the food processor, blend to a fine textured paste, cleaning the sides down occasionally with a spatula.
   
   
2. Heat the oil in a suitable frying pan, gently cook the curry paste for 5 minutes, stirring occasionally.
   
   
3. Add the tomato flesh and cook for a further 5 minutes.
   
   
4. Stir in the Essential Cuisine Fish Stock and coconut cream, cook over a low heat until the sauce begins to have an oily sheen. You can leave the mixture to mature for a while off the heat, as the flavour will improve.
   
   
5. Add the squid to the curry sauce, bring to the boil, then reduce the temperature and simmer for about 5 minutes or until the squid is cooked through and tender.
   
   
6. Season to your taste with freshly ground pepper and sea salt, your Mauritian Squid Curry is now ready to serve with fragrant rice and fresh coriander.