Step 1

Cook the rice according to package instructions. Add the turmeric and the butter or ghee if you chose to add to the rice right at the beginning of cooking.

Step 2

Wash and chop the squid. Set aside for 5-10 min to make sure the water drains completely. Cut them as you wish into chunks or rings. For some reason, in a curry, I like the squid cut into pieces/chunks rather than rings.

Step 3

Place the squid into a bowl. Sprinkle some salt and pepper, and add all the spices (chili, coriander, turmeric, garam masala powder as well as half of the ginger and the garlic both grated). Mix well until all nicely coated and set aside for a few minutes. Allow marinating while you prepare the rest. You may marinate the squid for longer if you would like.

Step 4

Meanwhile, place a deeper pan over medium heat, add the coconut oil and the shredded shallots with the chopped green chili, the curry leaves, and the mixed seeds. Cook for 2 minutes. Sprinkle some coconut milk if it begins to sizzle. (This is because I avoid frying, but you could caramelize the shallots if you like).

Step 5

Add the remaining ginger and the garlic which you can finely chop or grate. Cook for 1 minute, stirring a couple of times. Oh..., the smell!! Bring it on!

Step 6

Immediately after, put in the tomato paste, the marinated squid, and coconut milk and cook for about 5 minutes, covered or uncovered.

Step 7

Once finished, turn the heat off and sprinkle some coriander or freshly chopped chives over with a squeeze of fresh lemon. Serve as desired.