Squid with “malaysian style” curry

Seafood curries are my favourites, by a long way!

Particularly the malay style of curry that blends sour with hot and spicy – it’s a real culinary treat and it’s not nearly as complex as it may appear!

Ingredients

2 Large finely diced shallots 

2 Garlic cloves –finely diced

2 tablespoons chopped peeled fresh lemongrass ( 2 stalks) 

2 tablespoons minced seeded red Thai chillies ( 2 chillies) 

2 teaspoons grated, peeled and chopped  fresh ginger 

2 teaspoons grated,  peeled and chopped fresh galangal 

1 teaspoon curry powder - Malaysian if possible

1 1/2 cups light coconut milk

3 Tomatoes, skinned seeded and diced 

250 ml Vegetable/chicken stock – homemade if possible 

1 tablespoon palm sugar

3 tablespoons tamarind concentrate 

1 cauliflower cut into florets

2 medium sized potatoes peeled and diced

2 kaffir lime leaves 

4 or 5 fresh squid with tentacles (cleaned by your fishmonger)

Juice of 1 lemon  

 

Heat a large heavy bottomed pan over medium heat. Add the vegetable oil, shallots, kaffir lime leaves and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently. Add the potatoes, lemongrass, red thai chillies, ginger, and galangal to the pan, again frying for 3 minutes, stirring frequently. Now add curry powder to pan and cook for a further 2 minutes, maintaining the stirring. The dry frying will produce a very fragrant, intense flavour.

Now add the tomatoes, coconut milk, palm sugar, tamarind concentrate, and stock to pan; bring slowly to a boil. Partially cover, reduce heat, and simmer for 15 minutes. Uncover, add the cauliflower and simmer for a further 5 minutes and finally add the squid. Now remove the lime leaves and finally add lemon juice.

Replace lid and cook gently for no more than 5 minutes.

Serve with boiled long grain rice or perhaps make some Roti Jala for a truly authentic Malaysian experience!