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

By: Event Lover

Event Lover — Fri, 21 Jan 2011 11:00:40 +0000

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

By: Mmm..good « My Childhood

Mmm..good « My Childhood — Wed, 19 Jan 2011 04:36:27 +0000

[...] 6th, 2010 § Leave a Comment That was my lunch. The squid curry rice and I was using my favorite [...]

By: sunset at the waterfront market. « Kota Kinabalu, People and Places, Street Photography.

Thu, 07 Oct 2010 03:17:05 +0000

[...] recipes I found on the net:- #Sambal sotong.. cooked in hot and spicy sauce (paste). #Indian Gulai Sotong.. squid curry. #Sotong Bakar .. Barbeque squid. #Barbecued squid with tomato vinaigrette .. I think [...]

By: nur cahya

nur cahya — Tue, 27 Apr 2010 12:57:54 +0000

oiya thanks utk itu

By: Sal

Sal — Sun, 28 Mar 2010 02:56:43 +0000

Why can’t we love Malaysia? It’s really easy to love from abroad – when you can actually call yourself Malaysian as opposed to Malay, Chinese or Indian, where the racist policies are but a distant memory and where you only remember what you want to – the food.

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.