Cooking experiment that went VERY well — my recipes for shrimp curry and cuttlefish curry are basically the same, though they end up tasting different due to the flavor of the base seafood. I happened to have a bag of shrimp and a bag of cuttlefish (aka squid, aka calamari) on hand, and I thought I’d try combining them. Reader, the end result was DELICIOUS.
Main concern is not cooking the seafood so long that it gets tough. So you essentially want to build the base sauce and get it to a good stage, add the shrimp and cook for 4-5 minutes, add the squid and cook maybe a minute more, and that’s it, you’re done! TASTY.
Buying all the seafood raw but already cleaned makes it easy. Be sure to thaw and drain if frozen — if you throw them in frozen, you’ll mess up the cooking times.
