Squid Curry

5 from 5 votes

Squid curry - tender squid in a rich, aromatic sauce. Made with curry spices, it perfectly balances heat and creaminess, making it ideal for seafood curry lovers.

Prep Time5

Cook Time15

Total Time20

Course: Squid

Cuisine: Malaysian Recipes

Keyword: Squid Curry

Servings: people

Author: Bee Yinn Low

Ingredients

1 lb (500g) squid cleaned
2 tablespoons cooking oil
4 shallots peeled and thinly sliced
4 tablespoons Baba's fish curry powder
1 teaspoon curry spices (a mix of fenugreek, black mustard, cumin, and fennel seeds)
1 tomato cut into wedges
1 sprig curry leaves discard the stem
150 ml coconut milk
2 cups water
4 hard-boiled eggs optional
salt to taste

Instructions

Clean the squid thoroughly and set it aside. In a pot, heat the cooking oil and sauté the shallots until fragrant. Once the aroma of the shallots fills the air, add the squid, curry powder, curry leaves, curry spices, and tomato wedges to the pot. Stir quickly for 1 minute, then remove the squid from the pot and set it aside to prevent overcooking.
Add coconut milk, water, and hard boiled eggs (if using) to the curry and bring it to a boil for 8 minutes. Next, return the squid to the pot and boil briefly for 1 minute to prevent it from shrinking. Add salt to taste. Serve hot with steamed rice.

Notes

If you find the squid head and tentacles unsightly, tuck them into the squid tube to keep them from hanging loose. This handy trick was passed down to me by my late mother.
Fresh Squid: Look for firm, clear-eyed squid with a plump tube, which may indicate eggs inside. Smaller squids are usually more tender, but larger ones are easier to handle.
Clean Well: Peel skin, then remove the beak, quill and ink sac. Rinse under cold water while cleaning.
Avoid Overcooking: Cook the squid quickly for 1-2 minutes and then remove it from the heat. Add the squid back towards the end of the cooking process.

Nutrition