Sri Lankan Squid Curry with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cleaned squid rings
- 250 ml coconut milk
- 1.5 tbsp sri lankan roasted curry powder
- 1 onion, finely sliced
- 10 curry leaves
- 3 garlic cloves
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 588 kcal
- Protein
- 27.3 g
- Carbohydrate
- 68.3 g
- of which sugars
- 3.5 g
- Fat
- 22 g
- of which saturates
- 17.2 g
- Fibre
- 3.1 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the garlic and curry leaves, and fry for 2 minutes.
- 4
Stir in the sri lankan roasted curry powder, then add the coconut milk and simmer for 6 minutes.
- 5
Add the squid rings and cook for 3-4 minutes until just cooked through (do not overcook, or it will turn rubbery).
- 6
Serve the squid curry hot with the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.