1/4 cup pure olive oil
2 large yellow onions, chopped
3 cloves garlic, minced
1 tsp. best quality curry powder
1/2 tsp. ground ginger
2 bay leaves
1/2 tsp. Kosher salt
3 large ripe tomatoes, seeded, peeled and chopped
2 lbs. squid, sliced 1/4 inch thick, leaving the tentacles whole
11/2 cup dry white wine
1 package instant couscous, cook as directed on the package
1/2 bunch fresh parsley, chopped
1. Heat the olive oil in a medium sized kettle. Add the onions and garlic and cook until soft. Add the curry powder and ginger, stirring often, and cooking for 2 minutes more. Add the bay leaves, salt and tomatoes. Reduce the heat, cover and cook for 25 minutes.
2. Now, add the squid. Cover the pan and cook over even lower heat for 3 hours. Prepare the couscous.
3. Serve the squid over the couscous in soup platters or pasta bowls accompanied by Portuguese bread and a simple green salad with a vinaigrette dressing.