Recipe Ingredient
- 600g squids
- 1 onion, cubed
- 3-4 tbsp oil
- 2 green chillies, halved and seeds removed
- Ground spice ingredients (A):
- 20g shallots
- 10g ginger
- 2 tbsp chilli paste (chilli boh)
- 2 tbsp fish curry powder
- 1/4 tsp turmeric powder
- 2 tbsp tomato paste
- Spices (B)
- 2 stalks curry leaves
- 2cm cinnamon stick
- 1 stalk lemon grass, smashed
- Ingredients (C):
- 150ml thin coconut milk
- 2 tbsp evaporated milk
- 2 tbsp thick coconut milk
- Seasoning:
- 1/2 tsp salt or to taste
- 1/2 tsp sugar or to taste
- 1-2 tbsp lime juice
Instructions
- Clean and cut squids into rounds.
- Heat oil in a saucepan and fry spices (A), (B) and onion till fragrant and oil rises.
- Add squids and green chillies.
- Stir well for 30-40 seconds.
- Pour in thin coconut milk and cook over medium low heat for 4-5 minutes.
- Once it comes to a boil, add thick coconut milk, evaporated milk and seasoning.
- Simmer over low heat for another 3-4 minutes.
