Squid Curry

• 1 pound cleaned squid
• 2 tablespoons olive or canola oil
• 1/2 teaspoon whole brown mustard seeds
• 1 medium onion, cut into fine half rings
• 15 fresh curry leaves or 10 fresh basil leaves
• 1 teaspoon finely grated peeled fresh ginger
• 1 clove garlic, crushed
• 1 tablespoon curry powder (I use Bolsts Hot Curry Powder, but any will do)
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 1 tablespoon lemon juice

1. Cut the bodies of the squid crossways into 1/4-inch-thick rings and separate the tentacles, cutting up those that seem very long.
2. Wash well and leave to drain in a colander.
3. Pour the oil into a frying pan and set over medium-high heat.
4. When hot, put in the mustard seeds.
5. As soon as they start to pop, a matter of seconds, put in the onions and the curry leaves.
6. Stir and fry until the onions just start to turn brown at the edges.
7. Add the ginger, garlic, and curry powder.
8. Stir for a minute.
9. Add the tomato paste and stir a few times.
10. Now add 2 cups water, the salt, lemon juice, and squid.
11. Stir and bring to a simmer on gentle heat.
12. Simmer the squid, covered, on low heat, stirring now and then, for about 45 minutes or until the squid is tender.

squid, olive, brown mustard seeds, onion, curry, ginger, clove garlic, curry powder, tomato paste, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/squid-curry-373765 (may not work)