1. Clean the squid thoroughly removing the plastic type bone, the beak, and the ink sack. 2. Cut the large pieces into smaller pieces. Place the pieces of squid, including the tentacles on the side. 3. In a large saucepot, heat the oil and saute the onions and garlic, about 5 minutes. 4. Blend and add the curry powder, ginger, and pepper and stir for a minute or two. 5. Add the wine, fish stock, bay leaves and salt and bring to a boil, then reduce to the lowest heat and steam for 5 minutes. 6. Add the squid and simmer for only 1 minute. 7. Divide the squid and the liquid mixture into small separate serving bowls, and serve immediately with crusty bread to sopp up the liquid. ---------------------------------------------------------------------------
Nutrition
Ingredients
