This recipe is taken from Karkera Canteen in Fort Mumbai - reportedly 'the best place to eat curry in the city.' Rick Stein shows you how to make this rich, Indian curry.


  • For the masala paste

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp black mustard seeds

  • 1 tsp fenugreek seeds

  • 5 garlic cloves, peeled

  • 3 fresh red chillies, stalks removed

  • 1 tsp ground turmeric

  • 50g fresh or frozen coconut, grated or finely chopped in a food processor

  • For the squid

  • 3 tbsp vegetable oil

  • 1 tsp black mustard seeds

  • 1 small onion, thinly sliced

  • 5 garlic cloves, finely sliced

  • 4cm fresh root ginger, finely shredded

  • 2 fresh green chillies, with seeds, thinly sliced at an angle

  • 400g cleaned squid, cut into rings

  • ½ tsp Kashmiri chilli powder

  • 1 small tomato, chopped

  • 1 tsp salt

  • 50ml tamarind liquid

  • 1 tsp jaggery or ½ tsp soft brown sugar

  • Handful fresh coriander leaves, chopped, to finish


  • 1.

    For the masala paste, tip the coriander seeds, cumin seeds, mustard seeds and fenugreek seeds into a spice grinder and grind to a powder (or use a pestle and mortar). T

  • 2.

    Ransfer to mini food processor with the garlic, chillies and turmeric and blend to a paste. Add the coconut and 50ml/2fl oz of water and blend again.

  • 3.

    For the squid, heat the oil in a sturdy pan or karahi over a medium heat, add the mustard seeds and fry for 30 seconds until they begin to pop, then stir in the onion and fry for five minutes.

  • 4.

    Add the garlic, ginger and green chilli and fry for a minute, then stir in the squid, the masala paste, chilli powder, tomato, salt and 75ml/2½fl oz of water and simmer for 2–3 minutes, or until the squid is cooked but still tender.

  • 5.

    Stir in the tamarind liquid and jaggery or sugar.

  • 6.

    Scatter over fresh coriander and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 310kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 19g
  • Carbohydrate 22g
  • Sugar 8g
  • Sodium 567mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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