You could use squid or cuttlefish in this Sri Lankan curry recipe. Goroka is available at Sri Lankan grocery stores and adds a slightly sour earthy flavour and a little acidity to balance the flavours.






Skill level

Average: 3.3 (70 votes)


  • 350 g (12 oz) medium squid, cleaned, heads and tentacles reserved
  • 3 pieces goroka
  • ¼ tsp fennel seeds
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1½ tsp ground coriander
  • ¼ tsp fenugreek seeds
  • ½ tsp finely ground black pepper
  • 50 g (1¾ oz) ghee
  • ½ onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 sprig curry leaves, leaves picked
  • 2 small green chillies, chopped
  • 300 ml (10½ fl oz) coconut milk
  • 100 ml (3½ fl oz) coconut cream
  • ½ lime, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the squid tubes into 1 cm (½ in) thick slices, then place in a bowl.

Add the tentacles, cleaned heads, goroka and all the dried spices, and combine well.

Heat the ghee in a heavy-based saucepan over medium heat.

Add the onion, garlic, curry leaves and chilli and cook, stirring regularly, for 4 minutes or until golden.

Increase the heat to high, add the squid and stir for 3 minutes, then add the coconut milk.

Reduce the heat to low and simmer for 10 minutes or until the squid is tender.

Stir in the coconut cream and lime juice and season to taste with salt. You should be left with a thick, dark sauce.