Recipe Ingredient
- 500g squids, cleaned
- 1 onion, halved and sliced
- 5-6 tbsp oil
- 2 tbsp tamarind pulp (asam jawa) mixed with 1/2 cup water and strained
- 2 tbsp coconut milk
- Ingredients (A)
- 1 tsp mustard seeds
- 1 tsp fenugreek
- 1/2 tsp cumin
- 1 stalk lemongrass, smashed
- 2 stalks curry leaves
- Ground spice ingredients (B)
- 3cm ginger
- 4 cloves garlic
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp fennel powder
- 3 tbsp chilli powder
- 1/2tsp turmeric powder
- 1/2 tsp belacan stock granules
- Seasoning
- Salt and sugar to taste
- 1/2 tsp anchovy stock granules
Instructions
- Heat oil in a medium cooking pot and fry onion until soft. Add ingredients (A). Fry until fragrant.
- Add spice ingredients (B) and fry until aromatic. Add tamarind juice and bring to the boil.
- Put in the squids and coconut milk. Adjust with seasoning to taste. Cook until squids are well done. Dish out and serve.
