Sunday, July 12, 2009

Squid Curry

Whenever there’s a curry dish for dinner, everyone in my family would be pleased especially Daddy :) I guess most Malaysian love hot and spiciness in their meals. But this Momsie is not good in cooking curries actually…okay only :P until I stumbled upon Zurin’s blog , Cherry On A Cake , her recipes are foolproof and to my utter delight, all my favourite malay dishes and famous malay cakes are found on her blog! And after reading through her blog, I ended up trying out her Fish Curry but I added squids as an alternatives. Well, it turned out delicious. A big thank you to Zurin for sharing out this wonderful curry recipe…it's my favourite….I love curries with tamarind paste in it…. Appetizing and not overbearing and it goes well with squids too. Needless to say, we had our tummies satisfactory filled :P

mmmmm...mouth-watering squid curry

first time cooking it.... look a bit watery though
but tasted good :)))

we had just this one dish for dinner
and our tummies were satisfactory filled :P

Squid Curry  - adapted from Zurin with a tweak

900 gm of a firm white fleshed fish, sliced into steaks  * I used squid instead of fish

3 medium large onions,
2 garlic
1 inch ginger

1 tsp mustard seeds
1 tsp fenugreek seeds
4 tbsp curry powder for fish ( I used 'Baba' brand)
2 tsp tamarind paste, mixed with 1/4 cup water and the juice strained
10 - 15 curry leaves

1 1/4 cups thin coconut milk
1 1/4 cups thick coocnut milk

1 medium brinjal halved and cut into 2 across, or diagonally (no rules here)
3 lady's fingers or okra, topped
1 large tomato, halved

1/4 cup cooking oil


Slice one of the onions finely. Keep aside. Blend in a blender or food processor the other 2 onions, garlic and ginger to a paste. Mix the curry powder with the blended onion mixture and add some water to make it a loose wet paste.

Heat the cooking oil in a fairly large pan until hot. Saute the sliced onions, mustard seeds and fenugreek seeds until the onions turn soft and the spices fragrant. Add in the curry paste and curry leaves and saute for a further 6 or 8 minutes until the paste cooks through and oil rises to the top. Scrape the pan if necessary to loosen any paste that sticks to the bottom.

Pour in the thin coconut milk and bring it to a boil. Put in the vegetables and let boil for 2 or 3 minutes then put in the pieces of squid and turn the heat down to a simmer. Pour in the tamarind juice and add salt. Add in half the thick coconut milk if there is not enough liquid to cover the fish two thirds of the way.

When the squid seems about to be cooked through add in the remaining coconut milk and stir carefully to avoid breaking up the fish. Adjust for salt. Serve with white rice.



  1. Tamarind and Curry----I love both of these flavors. The addition of squid make this a winner for me. I'll have to give Kurin's recipe a try and see if the flavors hold up to the ingredients.
    Thanks for sharing.

  2. I love this type of curry. Yum yum!

  3. wow looks better than mine! LOL..btw I wld like to try the choc swirl bread n I went to the japanese website to see the steps but it was like Whoa! ...i didnt see anything! cld you gv me the link to the exact page please? appreciate it very much..the bread looks gorgeous n my kids wl love it....just want t o know how exactly youre supposed to roll it up. thanx ;)

  4. Your creativity always amazes me....

  5. What an interesting mix! I have a pot of Taraming waiting for my cupboard that I will definitely use soon!

  6. this curry looks amazing it caught my eye on foodbuzz top 9! great job

  7. Just to let u know that I sent u an email :)

  8. @ The GourmetGirl : :) You are welcome and its the curry is really good...thumbs up. Do try it:)

    @ Little Inbox : Haha, yup I love it too...can eat 2 bowls of rice at one go :( waistline getting broader :0

    @ Zurin : I have e-mailed u the recipe and the method shown how to roll it :) I guess you have not open ur mail :))) Incase u did not received it I will send again. Pls let me know if you have received it.

    @ Miranda : Thanks...I am just learning to be a bit more versatile in my baking and cooking...thanks for the kind words ^ *

    @ Mathilde : Hope you will like it :)

    @ Chow & Chatter : Thanks for the congrats and friendship. And I look forward to more sharing with you :))


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