Masala Turmeric Squid with Coconut Cream Recipe
Masala Turmeric Squid with Coconut Cream Recipe | rasamalaysia.com
Since my last post about Potluck Party, Malaysian Style, I have had no less than five inquires about this slurpylicious and jilatable dish (yes, I almost terjilat aka “licked” my plate dry when I first tried them last week)–emails, comments from my last post, plus a couple of phone calls.
Due to the overwhelming and positive responses, I resolved to get S to spill her secret recipe to me. After much sweet talk and sincere flattery, I finally convinced S to pen down the following recipe to Rasa Malaysia readers.
Masala Turmeric Squid with Coconut Cream
courtesy of S.
Cleaned squids (with eyes removed)
Kaffir lime leaves
Curry Masala Spices (available at Indian stores)
Tumeric powder (or ground fresh tumeric)
Your favorite Sambal paste
Marinade squid with curry masala and tumeric powder, set aside.
Pan fry kaffir lime leaves and ginger until fragrant, put in the pre-marinated squid and fry on both sides until slightly brown.
Add a table spoon or two table spoons of your favorite sambal paste and coconut milk, let
Turn heat to low and simmer till all squid are cooked (about 8-10 minutes for 1 lb+ of squid).
Do not overcook the squid as they can become pretty tough and rubbery.