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Gulai Sotong / Indian Squid Curry Recipe

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. 

Course Side Dish
Cuisine Indian
Keyword Gulai Sotong
Servings 4 people
Calories 509 kcal


  • 1 lb squid, cleaned
  • 1 to mato, cut into wedges
  • 1 can coconut milk (5.6 oz.)
  • 4 hard-boiled eggs, shell peeled
  • 4 tablespoons Baba's fish curry powder
  • 1 teaspoon spice mix, fenugreek, black mustard, cumin, and fennel seeds
  • 1 sprig curry leaves, discard the stem
  • 2 cups water
  • 2 tablespoons cooking oil
  • 4 shallots, sliced thinly
  • 1 tablespoon chili oil
  • Salt to taste


  1. 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.

Recipe Notes

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.

Nutrition Facts
Gulai Sotong / Indian Squid Curry Recipe
Amount Per Serving (4 people)
Calories 509 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 21g131%
Cholesterol 451mg150%
Sodium 139mg6%
Potassium 817mg23%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 4g4%
Protein 28g56%
Vitamin A 655IU13%
Vitamin C 23.2mg28%
Calcium 143mg14%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.