Squid Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
359 kcal
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Course
Main Course
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Cuisine
Malaysian
Squid Curry
Description
This Squid Curry starts by sautéing thinly sliced shallots in neutral oil until aromatic, then quickly stir-frying cleaned squid with a mixture of fish curry powder and distinct spices such as fenugreek, black mustard, cumin, fennel seeds, curry leaves, and tomato wedges. After searing the squid briefly to lock in flavor and prevent overcooking, it is set aside while the curry base is simmered with coconut milk and water, creating a mildly creamy, spicy broth. Hard-boiled eggs can be added to enhance heartiness.
The squid is returned to the curry at the end for a final brief simmer, ensuring it remains tender and does not shrink excessively. Salt is adjusted to taste. The final dish offers a contrast of tender squid with the rich, flavorful sauce highlighted by toasted spices and creamy coconut. It is traditionally served hot with steamed rice.
Preparation tips include tucking squid tentacles inside the tube during cleaning for a neat appearance and cooking the squid quickly to avoid toughness. Selecting fresh squid with firm texture enhances the end result.
Ingredients
- 1 lb (500g) squid cleaned
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 shallot peeled and thinly sliced
- 4 tablespoons fish curry powder Baba's brand
- 1 teaspoon fenugreek seeds mix of spices
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tomato cut into wedges
- 1 curry leaves discard the stem, sprig
- 150 ml coconut milk
- 2 cups water
- 4 egg optional, hard-boiled
- salt to taste
Instructions
- Clean the squid thoroughly and set it aside. In a pot, heat the cooking oil and sauté the shallots until fragrant. Once the aroma of the shallots fills the air, add the squid, curry powder, curry leaves, curry spices, and tomato wedges to the pot. Stir quickly for 1 minute, then remove the squid from the pot and set it aside to prevent overcooking.
- Add coconut milk, water, and hard boiled eggs (if using) to the curry and bring it to a boil for 8 minutes. Next, return the squid to the pot and boil briefly for 1 minute to prevent it from shrinking. Add salt to taste. Serve hot with steamed rice.
Notes
- Tuck the squid's head and tentacles into the body tube during cleaning to keep a tidy presentation and prevent loose pieces in the curry.
- Choose fresh squid that is firm with clear eyes; smaller squid tend to be more tender, but larger ones are easier to prepare.
- Remove the squid's skin, beak, quill, and ink sac thoroughly, rinsing under cold water to clean well before cooking.
- Avoid overcooking squid by cooking it briefly for 1 to 2 minutes initially, then adding it back just before finishing the curry to prevent toughness or excessive shrinking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 359kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 451mg | 150% |
| Sodium | 130mg | 5% |
| Potassium | 673mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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