Squid And Red Bell Peppers

Ingredients	Direction
Spice Paste: 2 tbsp vegetable or peanut oil 1 tbsp chili oil with shrimp 2 shallots, chopped 2-3 large fresh red chilies, seeded and chopped coarsely 2 tbsp ground coriander 2 tbsp ground cumin 1-inch piece fresh gingerroot, chopped 1 tbsp finely chopped lemongrass 3-4 cilantro roots, chopped 1 tsp salt 1 tsp jaggery or solft light brown sugar Stir-Fry: 2 red bell peppers, seeded and diced 2/3 cup plain yogurt 1 lb squid, cleaned and sliced juice of 1 lime 4 oz block creamed coconut, chopped 2/3 cup hot water	1. Put all the ingredients for the spice paste into a food processor and process until chopped finely. 2. Scrape the spice paste into a wok and stir-fry gently for 3-4 minutes. Add the red bell peppers and stir-fry for 1-2 minutes. 3. Add the yogurt and bring to a boil. Add the squid and let simmer for 2-3 minutes, then stir in the lime juice, coconut, and water. Let simmer for an additional 1-2 minutes, until the coconut dissolves. Serve immediately.

Ingredients

Direction

Spice Paste:
2 tbsp vegetable or peanut oil
1 tbsp chili oil with shrimp
2 shallots, chopped
2-3 large fresh red chilies, seeded and chopped coarsely
2 tbsp ground coriander
2 tbsp ground cumin
1-inch piece fresh gingerroot, chopped
1 tbsp finely chopped lemongrass
3-4 cilantro roots, chopped
1 tsp salt
1 tsp jaggery or solft light brown sugar
Stir-Fry:
2 red bell peppers, seeded and diced
2/3 cup plain yogurt
1 lb squid, cleaned and sliced
juice of 1 lime
4 oz block creamed coconut, chopped
2/3 cup hot water

1. Put all the ingredients for the spice paste into a food processor and process until chopped finely.

2. Scrape the spice paste into a wok and stir-fry gently for 3-4 minutes. Add the red bell peppers and stir-fry for 1-2 minutes.

3. Add the yogurt and bring to a boil. Add the squid and let simmer for 2-3 minutes, then stir in the lime juice, coconut, and water. Let simmer for an additional 1-2 minutes, until the coconut dissolves. Serve immediately.