Spicy Squid Sambal


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

Salt and sugar to taste
1/2 tsp anchovy stock granules


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.

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