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

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


  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.

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