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Squid Curry Recipe (Indian Gulai Sotong Recipe) http://rasamalaysia.com/merdeka-open-house-2007-gulai-sotong/
August 19th, 2007 54 Comments

Squid Curry Recipe (Indian Gulai Sotong Recipe)

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Recipe: Gulai Sotong / Indian Squid Curry

Ingredients:

1 lb squid (cleaned)
1 tomato (cut into wedges)
1 can coconut milk (5.6 oz. can)
4 hard-boiled eggs (shell peeled)
4 tablespoons Baba’s fish curry powder
1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)
1 sprig curry leaves (discard the stem)
2 cups water
2 tablespoons cooking oil
4 shallots (sliced thinly)
1 tablespoon chili oil
Salt to taste

Method:

Clean the squid and set aside. Heat up a pot with the cooking oil and saute the shallots. As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid). Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and quick boil for 1-2 minutes (before they shrink in size). Add chili oil and salt to taste. Serve hot with steamed rice.

Cook’s note:

If you think the squid head and tentacles are unsightly, shove it into the squid tube so it doesn’t hang loose. This is the trick I learned from my mother.

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54 comments... read them below or add one

  1. hmm look so yummy .. my classmates and I wants to try this food as our project .. hope my professor will like it .. :))

  2. Ron says:

    O man, this curry looks so delish. Nasi kandar is definitely my favourite too when I went to Malaysia.

  3. Rebecca says:

    Bee, I think it is better to fry all spices well before we add in the sotong as Curry powder needs to fry well until red oil comes out then you may add in the sotong. Dish up after fried for 1 min and then add in the tomato and fry for awhile and then simmer for 10 mins to remove all the raw smell of the curry powder. Chef Wan taught us to mix the curry powder or chilli powder to a paste and let it stand for 20 mins before cooking so that the powder is fully activate before we fry it. I never fry the seafood if cooking curry, but I will try your way, may be it tastes much better. Thanks for sharing and too many young ladies can’t cook until they go to overseas and forced to cook and you’re their Life saver !! Keep up the good job.

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