Dhallo curry

Dhallo curry

Squid curry

Sri Lankan Flavours
Craig Wood


Quantity Ingredient
1 tablespoon rice
1 tablespoon desiccated coconut
2 tablespoons vegetable oil
2 onions, chopped
10 cm piece rampe
10 curry leaves
1/4 teaspoon fenugreek
1/2 cinnamon stick
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1/2 cup tomatoes, chopped or canned
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1 teaspoon Roasted curry powder
1 teaspoon salt
2 piece goraka, (optional)
650g squid, cleaned and cut into rings
3 cups water


  1. Roast rice in a dry pan over low heat until golden – about 2 minutes. Add coconut, stir through and roast for another 20 seconds. Grind into a paste with a mortar and pestle. Set aside.
  2. Heat the oil in a pan over medium heat. Add the onion, rampe, curry leaves, fenugreek, cinnamon, ginger and garlic and cook until golden brown – about 2 minutes. Add the tomatoes, chilli powder, paprika, pepper, turmeric, curry powder, salt and goraka and cook for a further 1–2 minutes until ingredients are mixed thoroughly.
  3. Add the squid, stir through for about 1 minute. Add the water and coconut-rice paste and bring to boil. Cover and cook for 40–45 minutes.
  4. Serve with lashings of lovely red rice, a hot sambol or a white vegetable curry. Leftovers can be kept in the fridge and eaten with roti or bread the next day.


  • In Sri Lanka we cook squid for a long time, about 40–45 minutes. Some people believe cooking squid for a long time makes it tough, but this is only true for squid cooked for a little longer than 5 minutes. If cooked for long enough, squid loses this rubbery texture and becomes tender again.
Sri Lankan Flavours
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
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