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One-Pan Squid with Kohlrabi and Coconut Curry

A fast South Indian-style coconut curry with tender kohlrabi and quickly cooked squid, ready in about 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 340
Ingredients Method

Ingredients
  

  • For the Curry Base
  • 2 tablespoons coconut oil or vegetable oil
  • 1 teaspoon mustard seeds
  • 10 fresh curry leaves or substitute 1 bay leaf
  • 1 medium onion thinly sliced
  • 4 garlic cloves grated
  • 1- inch piece ginger grated
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 medium tomato chopped
  • 1 can 400ml full-fat coconut milk
  • Salt to taste
  • For the Kohlrabi and Squid
  • 2 medium kohlrabi bulbs peeled and cut into 1/2-inch cubes (about 3 cups)
  • 500 g cleaned squid bodies sliced into rings, tentacles left whole
  • Juice of 1/2 lime
  • Fresh cilantro chopped, for serving

Method
 

  1. Heat the oil in a wide, deep skillet or wok over medium heat. Add the mustard seeds and let them pop about 15 seconds, then add the curry leaves.
  2. Add the onion and cook 5 to 6 minutes, stirring occasionally, until soft and lightly golden at the edges.
  3. Stir in the garlic and ginger and cook 1 minute. Add the coriander, turmeric, and chili powder, and stir 30 seconds.
  4. Add the chopped tomato and cook 2 to 3 minutes, mashing slightly, until it breaks down into the spices.
  5. Pour in the coconut milk and add the kohlrabi cubes. Bring to a gentle simmer, cover, and cook 10 to 12 minutes until the kohlrabi is fork-tender.
  6. Season with salt, raise the heat slightly, and add the squid. Cook uncovered for exactly 2 minutes, stirring gently, until opaque and curled.
  7. Remove from heat immediately, stir in the lime juice, and scatter cilantro on top before serving.