• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 350g squid, cleaned and cut into thick slices
  • 1 stalk curry leaves
  • 2 kaffir lime leaves, finely sliced
  • 1 tsp chopped garlic
  • 1 tbsp chopped onion
  • 2 tbsp fish curry powder, mixed with a little water to form a paste
  • 5 cilipadi, chopped
  • 2 tbsp oil
  • 1 tbsp evaporated milk
  • 1 tbsp plain yoghurt
  • 1 egg white
  • 2 tbsp corn flour
  • Seasoning:
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp chicken stock granules

Instructions

  1. Scald squid, then drain well. Dip squid into egg white and coat with corn flour. Deep-fry squid in hot oil until crispy. Drain on absorbent paper towel.
  2. Heat oil in a wok; fry garlic and onions until fragrant. Add curry leaves and saute well. Add curry powder paste, cilipadi and evaporated milk. Stir-fry well.
  3. Mix in seasoning, yoghurt, kaffir lime leaves and fried squid. Fry until gravy thickens. Dish out and serve with hot plain rice or white bread.

You may also like

Featured Video Play Icon
40 mins 8 People

Mutton Roghan Josh Dinner, Lunch

Ian Lau By
Grilled Squid with Cincalok Salsa
30 mins 2 People
Braised Lamb Shank
15 mins 2 People

Braised Lamb Shank Dinner, Lunch

Amy Beh By

Leave a Reply

Your email address will not be published. Required fields are marked *