Calamari and squid are basically the same thing and the term is interchangeable. However, in Trinidad we have a smaller variety known as ‘scuttle’. My Google search for scuttle, another family of squid, was unsuccessful. I learned that it is actually called cuttlefish. I am not surprised since we Trinis have a reputation for coming up with our own language—buss up shot for paratha, calling fat kurma gulab jamoon, and calling Rasgulla, an Indian dessert, gulab jamoon. It’s all rather confusing.
WHAT IS CURRY SCUTTLE?:
Curried scuttle (cuttlefish), a smaller cousin of calamari, was one of my favorite childhood curries. My mom usually served it with dosti roti to sop up the delicious curry sauce.
I have not had that type of squid since I left Trinidad and still crave the curried scuttle my mom made.
I have had calamari in my curry mixed seafood, but I wanted to recreate the curried scuttle from my childhood, so I sent my husband in search of calamari at the local fish market near his job in Astoria, Queens, NY. Fortunately, he found some and I was eager to make this dish.
I remember the scuttle(cuttle) in Trinidad having a softer texture when cooked but nevertheless, it was still delicious and satisfying.
The chewiness of the scuttle (cuttle) is similar to the texture of gizzard which is another personal favorite. It’s the texture that I find enticing. Enhanced with the traditional Caribbean green seasoning and curry powder, curried scuttle is a fusion of gastronomic goodness.
This meal is not only comforting and delicious but budget friendly and comes together quickly.
Enjoy curried calamari(curried scuttle, curried cuttlefish) with dhal and rice or any one of our popular Trinidad roti including dhalpuri, paratha(buss up shot), aloo roti, sada roti or dosti roti.
HOW TO PREP AND CLEAN CALAMARI:
I usually buy pre-cleaned calamari to save on time and effort, however, if that is not available to you, cleaning calamari involves removing the internal organs, beak, ink sac, and outer skin. Here’s a step-by-step guide on how to clean calamari:
1. Begin by rinsing the calamari under cold water to remove any dirt or debris on the surface.
2. Hold the calamari body firmly and gently pull the head away from the body. It should detach easily.
3. Once the head is removed, locate the long, clear quill or pen running along the length of the body. Pull it out gently and discard it. This quill helps the squid maintain its shape and is not edible.
4. Now, separate the tentacles from the body. Feel for the point where the tentacles connect to the body, and cut just above that point using a sharp knife. Keep the tentacles aside for cleaning.
5. Next, reach into the body cavity and remove the internal organs, including the ink sac, if present. You can either cut off the top of the body just below the eyes and gently remove the organs, or make a small incision near the tip and squeeze the organs out. Be sure to discard the organs and ink sac.
6. After removing the internal organs, thoroughly rinse the calamari body under cold water, both inside and outside.
7. To clean the tentacles, rinse them separately under cold water to remove any residual dirt or debris.
8. Finally, if desired, you can remove the outer skin by gently peeling it off. Start from the top or bottom of the calamari body and pull the skin away in a steady motion. The skin should come off easily. Some recipes may call for leaving the skin on, so it’s a matter of personal preference.
Once cleaned, the calamari is ready to be prepared.
OTHER DELICIOUS CURRY RECIPES YOU WILL LOVE:
Curry Calamari (Squid, Cuttlefish, Scuttle)
Ingredients
- 1.5 lbs calamari cleaned
- 5 tbs green seasoning divided
- 1 plum tomato chopped
- ½ onion sliced
- Hot pepper
- 4 tbs oil
- 1/2 tsp whole cumin whole
- 5 tbs curry powder
- 4 sprigs thyme
- 3 scallions or 4 leaves culantro chopped
- Salt to taste
- Roasted cumin to taste
Instructions
- Clean calamari by cutting it in half lengthwise and removing the ink pen and any internal organs. Cut into small pieces. Soak in water and the juice of a lime or lemon for 10 mins, rinse and drain.
- Season with 3 tbs green seasoning, tomato, 1/3 of the bandhania or scallion, 1/2 of the chopped hot pepper, onion(reserving half), salt and pepper.
- Heat oil in a medium pot over medium heat.
- When hot, add onion and hot pepper and fry until golden brown.
- Add the curry powder and cook for 3 mins. Add 2 tbs green seasoning, ½ cup water and cook until grainy and fragrant, another 3-5 minutes.
- Stir in seasoned calamari and mix well to combine, a couple of minutes. Cover, reduce heat to medium low and cook for 20-30 mins until the sauce evaporates, stirring every 10 mins.
- Test for doneness and add more water if it is still tough and continue cooking under the desired tenderness is achieved.
- Finish off with chopped bandhania, cumin and salt if required.
Video
Notes
1. Begin by rinsing the calamari under cold water to remove any dirt or debris on the surface.
2. Hold the calamari body firmly and gently pull the head away from the body. It should detach easily.
3. Once the head is removed, locate the long, clear quill or pen running along the length of the body. Pull it out gently and discard it. This quill helps the squid maintain its shape and is not edible.
4. Now, separate the tentacles from the body. Feel for the point where the tentacles connect to the body, and cut just above that point using a sharp knife. Keep the tentacles aside for cleaning.
5. Next, reach into the body cavity and remove the internal organs, including the ink sac, if present. You can either cut off the top of the body just below the eyes and gently remove the organs, or make a small incision near the tip and squeeze the organs out. Be sure to discard the organs and ink sac.
6. After removing the internal organs, thoroughly rinse the calamari body under cold water, both inside and outside.
7. To clean the tentacles, rinse them separately under cold water to remove any residual dirt or debris.
8. Finally, if desired, you can remove the outer skin by gently peeling it off. Start from the top or bottom of the calamari body and pull the skin away in a steady motion. The skin should come off easily. Some recipes may call for leaving the skin on, so it's a matter of personal preference. Once cleaned, the calamari are ready to be prepared.
