South Indian Style Curry Squid
1.
Clean the innards of the squid. I have also removed the film on the surface. If you are afraid of trouble, you can omit this step.
2.
Cut the squid into 1cm wide pieces.
3.
Thinly slice the onion and tomato, shred the ginger, cut the pepper in half, and chop the coriander leaves.
4.
Heat the oil pan and add the mustard seeds.
5.
Burn until the mustard seeds start to make a "pop" sound, then put onions.
6.
Fry until the onion turns yellow.
7.
Add shredded ginger and chili and stir well.
8.
Add chili powder and dehydrated coriander and mix well.
9.
Add tomato slices and mix well.
10.
Cook on medium heat for 5-10 minutes until the tomatoes begin to soften, release lycopene, and the sauce begins to increase.
11.
Add the squid and stir well.
12.
Cover and simmer for 15 minutes, stirring occasionally to prevent sticking to the pan. If the water evaporates too fast, you can add some water appropriately.
13.
Once cooked, stir in the coriander leaves.
Tips:
1 Squid is suitable for fast cooking or slow cooking for a long time, otherwise it will become old and hard.
2 This curry is suitable for rice or bread.
3 If you don't have squid, you can use other seafood instead, such as shrimp.
