Hot and spicy squid with coconut gravy

Method

1. Prepare the squid by chopping off and retaining the tentacles. Cut the squid bodies open. Using a small sharp knife cut slashes gently in a lattice pattern across the flesh, taking care not to cut too deeply.

2. In a bowl combine the lime juice, oil, red chilli and soy sauce. Add the prepared squid and set aside to marinate for 30 minutes.

3. To make the gravy heat a medium saucepan on the hob. Add the curry paste and tomato puree and fry for 30 seconds. Add the coconut milk and simmer for 5 minutes.

4. Meanwhile, heat a non-stick wok or large griddle pan. Add the squid and the marinade. Fry over a high heat for 2-3 minutes until the squid is just cooked.

5. To serve, finish the gravy with a squeeze of lemon juice and spoon into large shallow soup bowls. Pile some spinach leaves into the centre of each and top with the spicy squid.