You could use squid or cuttlefish in this Sri Lankan curry recipe. Goroka is available at Sri Lankan grocery stores and adds a slightly sour earthy flavour and a little acidity to balance the flavours.
This is the brightest, lightest way you could eat seafood. Lovely, refreshing ingredients coated with a salty–sour sweet Vietnamese dressing. If you can’t find whole squid, then use one large or two small squid tubes. Poh Ling Yeow, Poh & Co.
This dish was inspired by the curries of the Royal Thai Court and the aroma of the paste as it cooks on the barbecue will no doubt inspire you too. The paste can be made several days in advance and kept in an airitight container in the refrigerator.