Spice Curry Basic squid spice curry made with Spice Pack Symphony No.2

Ingredients (serves 4)

  • Starter spices (whole bags): 1 bag
  • Powdered spices (powdered bags): 1 bag
  • Canned tomatoes (whole): 400g
  • Onion: 1
  • Garlic: 10g grated (about 1-2 cloves)
  • Ginger (grated): 1 tablespoon
  • Squid: about 500g
  • Sugar: 2 tsp
  • Salt: 1 tsp
  • Soy sauce: 1 tablespoon
  • Balsamic vinegar: 1 tablespoon (can be substituted with vinegar)
  • Mirin: 2 teaspoons
  • Oil: 3 tablespoons Water: 200ml

Preparation

  • Clean the squid and slice it appropriately.
  • Cut the onion into slices.

How to make it

  1. Add 3 tablespoons of oil to a pot, add the starter spices (whole packets) , and place on low heat.
  2. When the mustard seeds (black grains) start to pop, add the grated garlic and ginger and stir-fry for about 30 seconds while mixing with the spices.
  3. Add the onions , mix, turn the heat to high , and simmer for about 12 minutes, adding water until amber in color .
  4. Once the onions have caramelized, reduce heat to low, add the can of whole tomatoes , and mix while crushing the whole tomatoes.
  5. When the tomatoes start to boil, add 2 tsp sugar, 1 tsp salt, 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 2 tsp mirin, 200ml water, and all of the powdered spices. Mix together as if you are cooking the powdered spices themselves, and simmer for about 5 minutes.
  6. Add the squid , stir fry and simmer for about 3 minutes.
  7. Check the taste, adjust the saltiness and it's done.

Back to blog