• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Heat oil in a medium cooking pot and fry onion until soft. Add ingredients (A). Fry until fragrant.
  2. Add spice ingredients (B) and fry until aromatic. Add tamarind juice and bring to the boil.
  3. Put in the squids and coconut milk. Adjust with seasoning to taste. Cook until squids are well done. Dish out and serve.

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