Squid Curry Recipe (Indian Gulai Sotong Recipe)
August 19th, 2007 54 Comments

Squid Curry Recipe (Indian Gulai Sotong Recipe)

Squid Curry (Gulai Sotong)
Squid Curry (Gulai Sotong) pictures (1 of 6)

My parents are huge fans of nasi kandar–a type of Mamak/Indian-Muslim food consists of steamed rice with a variety of curries and other side dishes. (Click here and here for a peek of a nasi kandar restaurant and its many colorful dishes.)

When I was little, my parents would always take me to nasi kandar restaurants. I remember vividly their old joint in Georgetown, Penang. Whenever I go home to Penang, I would take my parents out to savor a meal or two of nasi kandar at their favorite restaurant/stall. Regardless of where we go, there is one dish that we never miss out–gulai sotong, or squid curry. So, it’s no surprise that my mother makes a killer squid curry at home (which I’ve fortunately learned).

There are two secret ingredients of a great squid curry: curry leaves and a blended spice mix of cumin, fennel, black mustard, fenugreek seeds. Curry leaves impart a highly aromatic flavor to the curry and the spice seeds add that signature and unmistakable Indian curry kick. I love hard-boiled eggs in curries, so I also added some eggs. Click here to see the real squid curry served in Penang…

Malaysia celebrates its 50th Independence Day (Hari Merdeka) on August 31st. Hence this post also marks my entry to this year’s virtual Merdeka Open House hosted by Babe_KL. Please click here to view my Kerabu Bee Hoon entry last year.


Special notes to my fellow Malaysians:

I used to take Malaysia for granted, well, when I was in Malaysia. There were always something to complain about–the educational system, the urban planning, the environment, media, government, and the list goes on.

Recently, I was in a meeting with a Taiwanese business partner. She told me in great enthusiasm that she just came back visiting Malaysian Borneo of Sabah and Sarawak. She used to work in Singapore for 8 years and it was very clear that she adores Malaysia.

“Malaysians should be really proud of their country.” She said.

Her statement made me ponder. If a foreigner can love Malaysia so much, why can’t we?

“I am very proud of my country. It has so much to offer!” I replied.

I do love Malaysia–as a matter of fact–a lot.

Selamat Hari Merdeka!


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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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