Ingredients

Steps

• Blend chilli, garlic, spices, coriander, chives, and double cream in a food processor.
• Heat the mixture in a pan gently for two minutes until aromatic.
• Add soy sauce and 150ml vegetable stock, then simmer for 5-6 minutes.
• Add choy sum leaves and simmer for two more minutes.
• Transfer the curry sauce to a bowl and keep warm.
• Toss squid in 15ml olive oil and season with salt and pepper.
• Griddle the squid for one minute per side until charred.
• Slice squid into pieces and stir into the curry.
• Garnish with a coriander sprig and serve immediately.