20-minute indian baby squid

Source: unknown

Ingredients:

• 400g baby squid
• 0,75 tsp turmeric
• salt
• 3tbsp coconut or vegetable oil
• 16 curry leaves
• 1 onion, finely chopped
• 1-2 green chillies, pierced with a tip of a knife
• 4 garlic cloves, grated
• 15g root ginger, grated
• 2 small tomatoes, blended until smooth
• 1tsp black pepper
• 2/3 tsp garam masala
• 1 tsp ground fennel seeds
• 0,5 tsp ground cumin
• 1 tbsp lemon juice

Method

1. Slice the squid's bodies in half lengthways and score gently on one side. Toss in 0,25 tsp of turmeric and 0,25 tsp of salt. Set aside. Heat 2tbsp of the oil in a saucepan. Add half the curry leaves for 10 seconds, then the onion and green chillies, saute until soft.
2. Add the garlic and ginger, then saute gently for 1 minute until the garlic smells cooked. Add the tomatoes, spices (including the 0,5 tsp of turmeric( and some salt). Add a splash of water and cook over medium heat until the masala thickens and release oil back into the pan, around 10 minutes. It should taste harmonious. Add 75ml of hot water and lemon juice and take off the heat. 
3. Heat the remaining oil in a large saute pan until very hot, add the remaining curry leaves, then the squid. Saute for 49 seconds in the hot oil, then add the masala. Toss to coat well and cook for a further 30 seconds. Serve hot.