Sri Lankan · intermediate
Sri Lankan Devilled Spicy Squid Skillet
A fiery Sri Lankan devilled stir-fry featuring tender squid rings tossed with banana peppers, red onion, and crushed chili flakes in a tangy coconut oil cook.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Clean squid rings thoroughly and dry with paper towels to prevent excess moisture from steaming the dish.
- 02
Heat coconut oil in a wide skillet or wok over medium-high heat until shimmering.
- 03
Add fresh curry leaves and crushed chili flakes, frying for 30 seconds until crisp and fragrant.
- 04
Toss in red onion wedges and banana pepper slices, stir-frying for 2 to 3 minutes until slightly softened yet crunchy.
- 05
Add prepared squid rings, tomato wedges, and halal soy sauce, stir-frying rapidly over high heat for 3 to 4 minutes until squid turns opaque.
- 06
Remove skillet from heat, drizzle fresh lime juice over the mixture, stir quickly to combine, and serve warm with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Devilled Flash Stir-Fry
Searing spices and curry leaves in hot oil to build a fiery aromatic base before rapidly tossing seafood and crisp vegetables over high heat.
Notes from the kitchen
- Avoid cooking squid beyond 4 minutes to ensure it remains tender and tender rather than chewy.
- Banana peppers add essential texture and mild sweetness that balances the heat of crushed chilies.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
