Squid Curry (Indian Gulai Sotong) recipe - Curry leaves impart a highly aromatic flavor to the curry and the spice seeds add that signature and unmistakable Indian curry kick.
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.
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.oose. This is the trick I learned from my mother.