An inventive and delicious squid dish made with a lovely and aromatic combination of spices in a tomato based sauce. Served over a simple spring onion rice pilaf, it is divine. You can use shop-bought tomato puree, or make your own according to the recipe below.
You can use shop-bought, but this homemade tomato puree is easy, and you can make plenty of this and store it in fridge for approximately 3 weeks. You'll need: 6 round tomatoes, 1-2 chillies (optional), 2 tablespoons salt and vegetable oil to cover.
Simply puree all ingredients in a blender, then simmer in a saucepan till all the excess liquid has evaporated and you have a paste. Store covered with oil in the fridge for up to 3 weeks.