Sri Lankan Squid Curry (Dalla Curry)
Tender squid rings in a coconut and roasted spice sauce with curry leaves, lime and plenty of black pepper.
- Time50 min
- LevelMedium
- Costabout £3.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 392kcal
- 11.6gcarbs
- 5.9gof which sugars
- 24.9gfat
- 18.5gsaturates
- 31.6gprotein
- 2gfibre
- 3.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the coconut oil in a wide pan over a medium heat. Cook the onion, garlic, ginger, green chillies and curry leaves for 6 minutes until the onion is soft.
6 min - 2
Add the coriander, cumin, fennel, pepper, chilli powder, turmeric and cinnamon stick and stir for 1 minute. Add the tomato and cook for 3 minutes until it softens.
4 min - 3
Pour in the coconut milk and water and add the salt. Bring to a gentle simmer.
- 4
Add the squid. Squid turns tough after a few minutes, then becomes soft again with longer cooking, so simmer it very gently, partly covered, for 25 minutes, until tender when pressed with a spoon.
25 min - 5
Uncover and cook for 5 minutes to thicken the sauce slightly. Take off the heat and stir in the lime juice.
- 6
Serve with rice and a vegetable side such as the cabbage mallum.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
