Coconut Squid Curry

Overview: A light acidic curry with a touch of sweetness from desiccated coconut.

Nutritional information: High in vitamin K, A, C, protein, niacin, zinc, phosphorus, selenium and copper.

Ingredients: 3 squid tubes, 1 pack of cherry tomatoes, 3 cardamom pods, 1tsp turmeric, 1tsp coriander powder, 1tsp cumin powder, 1tsp chilli powder, 2 garlic cloves, 1 tbsp ginger, 1tsp cornflour, 1tbsp water, 3tbsp desiccated coconut, handful of coriander, brown rice

Method: Chop the squid into 1cm discs roughly. Drop them into a bowl, add a drop of olive oil and also the coriander powder, cumin powder and chilli powder. Leave to marinate.

Chop your cherry tomatoes into half, this will allow them to spill their juice when cooking. Crack open your cardamom pods and bash the seeds with the end of your knife. Chop up your garlic and ginger finely, or use a paste as an alternative.

Heat a drop of olive oil in a frying pan, when hot, add your garlic and ginger, fry for a couple of minutes. Add your turmeric and fry for another minute. Add in your chopped cherry tomatoes and mix around to ensure the tomatoes are covered. Put a cover on your frying pan and let the tomatoes sweat.

Now is probably a good time to put your rice on. Take the lid off your frying mixture after 5 or 6 minutes, and add in the cardamom, your tomatoes should look like they're weakened and breaking, releasing some juice. Stir around nicely, now add in your squid, mix around and allow to cook for roughly 10 minutes.

In the last three minutes, heat another frying pan, and without oil, drop in the desiccated coconut and allow to brown for 30s roughly.

In the last two minutes, add your water and cornflour and mix around, this is to thicken up the curry. Add some salt to season. Take the curry off the heat, and sprinkle over your coconut. Serve a portion of rice, and in a well serve your curry. Finally chop up the coriander and sprinkle over. All ready, enjoy!