squid curry

Kari sotong (squid curry) is made with Malaysian curry powder. Best dry curry served with rice, roti canai, and naan.

Squid curry - How to prepare Kari Sotong (Malaysian style)

squid

vegetable oil

(dry spices)

tsp cumin seeds

coriander seeds

tsp fenugreek seeds

tsp mustard seeds

cinnamon bark (optional)

star anise (optional)

C (To blend)

onions, medium size

ginger

garlic

thumb size turmeric

(others)

tomato (optional)

tbsp asam jawa

curry leaves

bird's eye chili

tbsp Malaysian fish curry powder

tsp chili powder

Salt

coriander leaves, chopped

Cut the squid by separating the tube (the...

Cut the squid by separating the tube (the body) from the head and tentacles.

Twist and pull out the cartilage inside the...

Twist and pull out the cartilage inside the body.

Remove the fins.

Peel and remove the skin.

Cut the large squid into thick rings.

Wash and place them in a colander to...

Wash and place them in a colander to drain any excess liquid.

Fry the cumin, fenugreek, fennel, and mustard seeds...

Fry the cumin, fenugreek, fennel, and mustard seeds over low to medium heat with vegetable oil until aromatic.

Add the curry leaves to fry together with...

Add the curry leaves to fry together with the spices.

Blend the red onions, ginger, and garlic, with...

Blend the red onions, ginger, and garlic, with some water until it becomes a paste with the electric blender. Add to the wok and cook further for two minutes.

Include the Malaysian curry powder and Kashmiri chili...

Include the Malaysian curry powder and Kashmiri chili powder, then cook until the oil separates from the curry paste.

Now add the tomato and tamarind extract.

Place the squids and bird's eye chilies.

Cook for 2 minutes over high heat. 

Finally, stir some chopped coriander leaves into the...

Finally, stir some chopped coriander leaves into the curry.

https://mediavine-res.cloudinary.com/video/upload/fzjbgprtvltetrmytw9k.mp4

Do you like to eat squid?
How was it cooked the last time you ate squid? 
If you like squid ink pasta or deep-fried squid rings, I have something different to show you today.
This curry squid recipe is for you if you like spicy seafood food. It is hugely popular in Malaysia and is served in most Malay and Mamak restaurants. 
It is called Kari Sotong in Malaysia. It can be the side or main dish and is delicious to pair with roti, naan, or steamed rice.
So, without further delay, let's get into the details right now.


=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/squid-curry/ )

Ingredients A
500g squid
4 tbsps of vegetable oil

Ingredients B (dry spices)
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1 cinnamon bark (optional)
1 star anise (optional)

Ingredients C (To blend)
2 onions, medium size
1 inch finger
4 cloves garlic
1 thumb size turmeric

Ingredients D (others)
1 tomato (optional)
1 tbsp asam jawa
2 stalks of curry leaves
3 bird's eye chili
4 tbsp Malaysian fish curry  powder
2 tsp chili powder
Salt to taste
2 tbsp coriander leaves, chopped

Method:
- Clean and cut the squid
- Cut the squid by separating the tube (the body) from the head and tentacles.
- Twist and pull out the cartilage inside the body.
- Remove the fins.
- Peel and remove the skin.
- Cut the large squid into thick rings.
- Wash and place them in a colander to drain any excess liquid.
To make the curry paste
- Fry the cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds over low to medium heat with vegetable oil until aromatic.
- Add the curry leaves to fry together with the spices.
- Blend the red onions, ginger, and garlic, with some water until it becomes a paste with the electric blender. Add to the wok and cook further for two minutes.
- Include the Malaysian curry powder and Kashmiri chili powder, then cook until the oil separates from the curry paste.
- Now add the tomato and tamarind extract.
To cook the squid
- Place the squids and bird's eye chilies.
- Cook for 2 minutes over high heat. 
- Finally, stir some chopped coriander leaves into the curry.

=======================================
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Squid curry - How to prepare Kari Sotong (Malaysian style) with amazing taste

This squid curry is absolutely superb, it is amazing what a few ingredients can do. Delicious and super fragrant, make this and your family will than you forever

🦑 Squid curry with turmeric rice

squid tubes (28.22 oz) ((cleaned))

5-6 medium shallots ((sliced julienne))

fish curry powder

curry powder ((or more, for extra spiciness))

coriander powder

seeds ((mixed: cummin, fennel, mustard))

garam masala

ginger ((fresh, grated))

garlic ((finely chopped))

coconut milk

turmeric powder

curry ((fresh))

salt

black pepper ((freshly grounded))

tomato paste

green chili

coconut oil (ghee

lemon ((the juice))

chives ((or coriander) to sprinkle over)

350 g rice (12.35 oz)

turmeric

Cook the rice according to package instructions. Add the turmeric and the butter or ghee if you chose to add to the rice right at the beginning of cooking.

Wash and chop the squid. Set aside for 5-10 min to make sure the water drains completely.  Cut them as you wish into chunks or rings. For some reason, in a curry, I like the squid cut into pieces/chunks rather than rings.

Place the squid into a bowl. Sprinkle some salt and pepper, and add all the spices (chili, coriander, turmeric, garam masala powder as well as half of the ginger and the garlic both grated).  Mix well until all nicely coated and set aside for a few minutes. Allow marinating while you prepare the rest. You may marinate the squid for longer if you would like.

Meanwhile, place a deeper pan over medium heat, add the coconut oil and the shredded shallots with the chopped green chili, the curry leaves, and the mixed seeds. Cook for 2 minutes. Sprinkle some coconut milk if it begins to sizzle. (This is because I avoid frying, but you could caramelize the shallots if you like).

Add the remaining ginger and the garlic which you can finely chop or grate. Cook for 1 minute, stirring a couple of times. Oh..., the smell!! Bring it on!

Immediately after, put in the tomato paste, the marinated squid, and coconut milk and cook for about 5 minutes, covered or uncovered.

Once finished, turn the heat off and sprinkle some coriander or freshly chopped chives over with a squeeze of fresh lemon. Serve as desired.

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