STUFFED SQUID WITH COCONUT CURRY SAUCE
Steps:
- Clean the squid, reserve the head, and marinade while preparing the stuffing, sauce and spinach. For the stuffing, heat oil in a wok, add mustard seeds. Once crackling, add onions and sauté till golden brown. Add the spices and then the prawns. Sauté till prawns are cooked, and add salt to taste. Remove from heat. For the coconut curry sauce, combine all the ingredients except for the tamarind pulp and salt. Grind into a fine paste and cook, adding water if necessary. Add the tamarind pulp and salt to taste. The sauce should be rich but not thickened. Drain the squid, stuff with the prawn mixture and pan-fry both stuffed squid and squid heads until cooked yet tender. Drain well on kitchen paper. In another pan, heat a little oil, then the mustard seeds until they crackle. Add the onions and green chilies until softened, then add the spinach leaves and toss until wilted. To serve, arrange the spinach leaves as a base, put two stuffed squids on top, and drizzle the coconut curry sauce lightly over the squids, and pour around the spinach.
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