Squid curry
This recipe is taken from Karkera Canteen in Fort Mumbai. Krishna Pujari, my guide in Mumbai, took me to this ‘hole in the wall’ restaurant, saying it’s the best place to eat curry in the city. It’s certainly the most atmospheric, if a bit of a squeeze. The limited kitchen preparation tables are turned into customer tables during lunch hour and yet they manage to serve five hundred meals a day. Most of it is seafood, enormously quickly cooked and all the better for it.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Squid | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp coriander seeds
- 1 tsp cumin
- 1 tsp black mustard seeds
- 1 tsp fenugreek
- 5 garlic
- 3 fresh red chillies
- 1 tsp ground turmeric
- 50g/1¾oz fresh or frozen coconut
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 small onion
- 5 garlic
- 4cm/1½in fresh root ginger
- 2 fresh green chillies
- 400g/14oz cleaned squid
- ½ tsp Kashmiri chilli powder
- 1 small tomato
- 1 tsp salt
- 50ml/2fl oz tamarind
- 1 tsp jaggery or ½ tsp soft brown sugar
- handful fresh coriander