Chetna Makan’s squid and mangetout curry

Living by the seaside and very close to a fishmonger makes it easy for me to get hold of the most beautiful squid. I like to pair it with bright green mangetout in this coconut curry for a pleasing crunch.

squid and mangetout curry
Nassima Rothacker


2 tbsp sunflower oil
1 tsp black mustard seeds
10 fresh curry leaves
1 green chilli, thinly sliced
1 onion, finely chopped
2 garlic cloves, grated
2 tomatoes, finely chopped
40g fresh coconut, grated
200ml water
3⁄4 tsp salt
1⁄2 tsp chilli powder
1⁄2 tsp ground turmeric
2 tsp ground coriander
400g cleaned squid, thinly sliced
80g mangetout

  1. Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the curry leaves and green chilli followed by the onion and cook over a medium heat for 6 minutes until the onion is softened and lightly golden. Add the garlic and cook for a minute.
  2. Stir in the tomatoes and cook over a medium heat for 2 minutes until they start to soften. Then add the coconut with the 200ml water, cover and cook over a medium to low heat for 10 minutes until everything is mushy and cooked.
  3. Add the salt and ground spices and mix well. Then add the squid and cook over a medium heat, uncovered, for 2-3 minutes until just cooked.
  4. Stir in the mangetout and cook for a minute longer, then serve.

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