Comments on: Squid Curry Recipe (Indian Gulai Sotong Recipe)

By: daniel oon

daniel oon — Sat, 20 Mar 2010 13:19:00 +0000

Thank you Bee, this is heavenly. My last chance to eat this was in Alor Star in 1978 somewhere opposite my church, Full Gospel Church. I used to makan there after church prayer meetings on every Friday evening.

By: TESS

TESS — Mon, 07 Sep 2009 14:27:31 +0000

Thank you, this curry is soooo delicious.The only comment is that my sauce was thicker then in your picture, and I boiled it for 7 minutes.But…Next time, wont do it so long.Thanks a lot.Lovely

By: Anonymous

Anonymous — Mon, 02 Mar 2009 00:15:15 +0000

This recipe is amazing! I’m returning to California after a long visit in Singapore and thought it will be next to impossible to have delicious sotong curry again.

Recently I tried sotong at a nasi padang stall that was cooked in black gravy which I’d assumed was dark soy sauce. When I complemented the proprietor/chef and inquired she surprised me by saying it was actually squid ink! Googled for it, but couldn’t get results. Do you happen to know the receipe?

I enjoy all your blogs and the terrific pictures alongside easy to follow write up makes your site a delight. Thanks!

By: SB

SB — Fri, 13 Feb 2009 15:53:00 +0000

The spice mix you have used is called “Panch Phoron” in India, literally means 5 spices for tempering. Mostly used by East Indian recipes.
Being bengali we used it a lot and add distinct flavor to the dish.
For more info visit..
http://en.wikipedia.org/wiki/Panch_phoron

By: Derrick Koh

Derrick Koh — Sat, 22 Nov 2008 09:20:00 +0000

Love your recipes and great photos – definitely cookbook worthy! I am going to try the squid curry recipe and a really wicked Rice Cooker Chicken Rice method (Hainanese Chicken Rice – w/o having to fry the grains in chicken fat or separate pot to boil the fowl) tmr for my family and baking for the first time – wish this virgin-baker luck!

Keep up the great site – you’re really inspiring me to cook more often again! I got homebrewed beer and fresh-made thin crust pizza on my to-do again this year for Xmas!

By: Galan-gal

Galan-gal — Tue, 04 Nov 2008 20:36:00 +0000

I made your curry, but I thought 4 tablespoons of curry powder seemed a lot. I don't have access to Baba's in the UK so I bought another fish curry powder.

It was really strong! I like my spicy food, but this was a bit too intense...perhaps Baba's is not as strong?!

Anyway, your site is great; keep up the good work.

By: aishah

aishah — Fri, 05 Sep 2008 18:53:00 +0000

omg! i havent had gulai sotong for like ages. Im so going to try your gulai sotong recipe this weekend.

By: Anonymous

Anonymous — Wed, 03 Sep 2008 14:01:00 +0000

BABA’s!!
i have a whole heap of them lying in my pantry from my last trip back, but havent got around to using it. Good ol babas. A1 curry mix not bad as well.
thanks for the recipe!

By: Evan

Evan — Thu, 27 Dec 2007 06:15:00 +0000

Hi thanks for ur feedback, however my area does not have any indian stores, can i find them at hypermarkets such as Carrefour or Jusco in Malaysia?

By: Rasa Malaysia

Rasa Malaysia — Wed, 26 Dec 2007 18:46:00 +0000

For the spice mixes, you can get them from Indian stores, just tell them you need Indian 5-spice mix, or you can get the spices invididually. I listed the names of the spices. For the chili oil, you can also get them from the store…any chili oil is fine…it’s more for coloring purposes.