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.
Put the squid, garlic, ginger and fish sauce into a bowl, and season with
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.
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