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Squid and bok choy masalé

Squid and bok choy masalé

Masalé is a spice blend that originated in Mauritius and Réunion. It’s essentially a curry. This recipe is great with shrimp, or any combination of seafood, instead of squid.


  • 2 lbs squid, cleaned
  • 1 Tbsp Mauritian Masalé or other curry
  • 1 tsp turmeric
  • ½ tsp fennel seed
  • ½ tsp black pepper
  • Reshampatti or Cayenne
  • Salt to taste
  • 10 dry curry leaves
  • 3 Tbsp coconut oil
  • 2 onions, sliced
  • 4 cloves garlic, chopped
  • 1 Tbsp ginger, chopped
  • 6 scallions, chopped
  • 3 tomatoes, chopped roughly
  • 1 lb bok choy
  • 2 Tbsp tomato paste or ketchup
  • 4 Tbsp coconut aminos
  • Cilantro for garnish


  1. 1

    Chop quid into 1-inch pieces. Grind spices and add to the bowl with the squid. Add salt and mix well.

  2. 2

    Soak curry leaves in 2 tablespoons of water.

  3. 3

    Heat a pot on medium. Add oil and heat for a few seconds. Add drained curry leaves and onions. Sauté for 3-4 minutes.

  4. 4

    Add garlic, ginger and scallions. Sauté for 2 minutes. Add the squid. Sauté for a few more minutes, until the oil starts to turn yellow and the squid changes color.

  5. 5

    Chop bok choy into 1-inch pieces. Add to the pot with tomatoes, tomato paste and a small glass of water. Stir well, cover and simmer for 3 minutes.

  6. 6

    Incorporate the coconut and garnish with cilantro.

A variation of the Shrimp and Chicken Masalé from The Spice Trekkers Cook at Home