• 1/3 cup fresh chopped coriander (plus extra for garnish)
• 1 teaspoon salt
• 1 pinch black pepper
• Red chili pepper, finely chopped (optional)
METHOD
1. Rinse the squid well and dry it with kitchen paper. Heat a pan over the fire and when it's hot, add the coriander seeds, black peppercorns, caraway, turmeric, and curry powder.
2. Stir for about a minute to release the aromas of the spices. Pour in the olive oil and when it's hot, sauté the onion for about 6-7 minutes.
3. Add the squid rings and let them sauté for 10 minutes, allowing them to release their liquid. Stir occasionally.
4. Next, pour in the coconut milk and continue boiling for 5 minutes until the sauce thickens. Sprinkle with the fresh coriander.
5. Season with salt and pepper and boil for another 4 minutes. Serve the squid rings sprinkled with extra fresh coriander.
If you like, serve with chopped chili pepper.
