Sunday, May 10, 2015

Curry squid

Just a little background on this. Mr G is chin-dian as they say. No, this is not a racist joke. What I really mean is, he is half Chinese and half Indian. However, he grew up eating curries and really love them a lot. For me, I can't have similar kinds of food everyday so I have to do a variety of various foods.

Mr G has been asking me to make curry which I had tried to avoid for sometime. I made this a few weeks back when the weather is less hot. According to Mr G, this is really yummy. So yummy that he just keeps eating and slurping the curry. This is definitely best for a plate of piping hot rice.


6-7 small squids or 3-4 big squids, cleaned
1 tomato cut into quarters
1 packet coconut milk or equivalent fresh milk
3-4 hard boiled eggs
4 tbsp fish curry powder
2 tbsp chilli powder (for chilli lovers)
1/4 fenugreek seeds
1/4 cumin seeds
1/4 mustard seeds
1/4 fennel seeds
1-2 sprigs curry leaves
2 cups water
2 tbsp cooking oil
1-2 big red onions, sliced thinly


  1. Heat the pot and saute the red onions till fragrant.
  2. Add in curry powder, chilli powder, spices, curry leaves and tomatoes. Add in the squid last. 
  3. Quickly stir for 1 minute and dish out the squid and set aside to overcooking of the squid.
  4. Add coconut milk/fresh milk, hard boiled eggs and water. Bring the curry to boil for about 8 minutes. Remember to lower the fire to medium heat.
  5. Add the squid back in and quick boil for 1 to 2 minutes.
  6. Add salt to taste.
  7. Quickly take a bowl of piping hot rice and dig in with this curry sotong. 

This is one of the quickest curries to attempt if you are often put off by curry recipes with a whole list of the spices etc. Do try it and tell me if you like it too.

I'm submitting this post to Cook with Herbs organized by Karen of Lavender and Lovage.

Cooking with Herbs

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