Andaman Island Squid and Pineapple


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Having left Calcutta behind, our travellers’ four-day journey towards Singapore takes them through the Andaman Islands. Here is a recipe from this archipelago that combines the memory of India and anticipates the approaching Far East. Like its creator, this recipe initially seems quite bonkers, but the impressed and contented murmurs of your friends and family will prove what an exciting dish this is. It’s a great alternative to one of my simple favourites: grilled squid with a squeeze of lemon.


  • 500g/1lb 2oz squid, cleaned and sliced
  • 2 cloves of garlic, sliced
  • 50g/2oz fresh ginger, peeled and finely chopped
  • 3 tablespoons fish sauce
  • Sea salt and freshly ground black pepper
  • 2 tablespoons peanut or vegetable oil
  • 4 spring onions, sliced
  • ½ a fresh pineapple, peeled and sliced
  • 2 tablespoons finely chopped fresh coriander
  • 1 fresh red chilli, sliced


Put the squid, garlic, ginger and fish sauce into a bowl, and season with a little sea salt and freshly ground black pepper. Leave to marinate for 10–15 minutes.

Heat the oil in a wok over a high heat. When sizzling hot, add the squid and all the marinade ingredients and cook, stirring constantly, for 5–7 minutes, until tender.

Add the spring onions and pineapple, and cook for 3 minutes, until the sauce has thickened.

Finish with half the coriander, chilli and more black pepper. Serve immediately and garnish with the remaining coriander.