Sometimes recipes disappointment me and I know that part of the fault lies with me and my tendency to take liberty with certain ingredients. Who knew that just a few tablespoons extra coconut milk would completely wash out all other flavors? Well, I suppose I should have known that but ignored that logic and went ahead with my instinctive desire for MORE, leaving me with bland coconut squid. I will also lay some blame in the frozen squid hoods I used: I would have bought fresh but the thought of cleaning those things - removing tentacles, head and innards, then peeling the skin off - was in itself too much work, so I went the easy route and suffered through the resulting chewiness. I wanted to enjoy this recipe - I love (cooked) squid - but just couldn't get into it. I'll give you the recipe as written in the book so you can make it without my adjustments. Or, if you know a better curried squid recipe by all means let me know - I still want to like it!
