Creamy & Spicy Calamari/squid/cuttle fish curry (දැල්ලෝ කරිය)

 Creamy & Spicy Calamari/squid/cuttle fish curry (දැල්ලෝ කරිය)

 

Sri Lankan Squid / Calamari Curry – Spicy, Creamy & Full of Ocean Flavor

There’s something irresistible about a well-made squid (calamari) curry—tender rings or pieces of squid simmered in a silky, spicy coconut gravy that captures the essence of Sri Lankan coastal cooking. This dish is bold, aromatic, and perfectly balanced, combining the heat of chili with the comforting creaminess of coconut milk.

Unlike tougher seafood curries, squid cooks quickly, absorbing spices like turmeric,  curry powder, and coconut milk in minutes. The result is a curry that’s rich but not heavy, spicy yet delicate, making it a favorite in many coastal homes. A touch of lime at the end brightens the flavors and keeps the squid tender.

Serve this curry with piping-hot rice, string hoppers, or even crusty bread—anything that lets you enjoy every drop of that fragrant gravy. If you love seafood dishes with depth and character, this Sri Lankan squid curry is one you’ll come back to again and again.

Ingredients

  • 500g squid / calamari, cleaned and cut into rings or squares

  • 2 inches Cinnamon and 1/2 tsp fenugreek seeds

  • ½ tsp salt (Always to your taste)

  • 1 tbsp lime juice

  • 1 medium onion, sliced

  • 3 -5 garlic cloves, minced

  • 1 sprig curry leaves

  • 2 green chilies

  • 1 medium tomato, chopped (optional)

  • 1 tbsp Sri Lankan curry powder

  • 1 tsp chili powder

  • ½ tsp turmeric powder

  • ½ tsp black pepper

  • 1 cup thick coconut milk

  • Additional salt to taste

  • Extra lime (optional)

 Method (Step-by-Step)

1. Rinse the squid well. Set aside while prepping the rest.

2. Cut onions, garlic, curry leaves, and green or red chilies. 

 

 3. Chop them roughly.

  

 Prepare the spices.  Sri Lankan un roasted curry powder,  chilli powder, Fenugreek seeds,cinnamon , pepper and turmeric powder.

Add the squid in to a pot and add all the ingredients.

Mix everything together and leave few minutes to absorb all the flavors.


Next add enough salt to your taste and mix well. Adding salt to the mixture releases all the liquid out of the mixture. Cook the squid from that released liquid for few minutes.

Pour in the thick coconut milk and simmer for 2–3 minutes until creamy.
Taste and adjust salt.


Turn off heat and add a squeeze of lime.
 

Best with hot rice, string hoppers, bread, or roti.


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