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

salt

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.

Enjoy!