Squid in Mild Curry Sauce

Name: Squid in Mild Curry Sauce
Cuisine: Malaysia
Ingredients: 1½ teaspoons finely chopped garlic; 2–3 shallots, chopped; 2½ teaspoons ground cumin; 2 tablespoons ground coriander; 8 dried red chilli peppers, soaked and seeded; 1 teaspoon shrimp paste; 45 g (1½oz) desiccated coconut; ½ teaspoon ground turmeric; 3 tablespoons coconut or peanut oil; 3 tablespoons coconut or peanut oil; 6 slices of fresh root ginger; 1 blade of lemon grass, halved lengthways; 3 Kaffir lime leaves; 500 ml (16fl oz) thick coconut milk; Salt; Freshly ground black pepper; 700 g (1½lb) squid, cleaned, rinsed, scored and cut into squares

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

This fiery yet creamy curry is a perfect example of a thoroughbred Malay dish.

Ingredients

2–3 shallots, chopped
1½ teaspoons finely chopped garlic
1 teaspoon

Asia
Malaysia
Fish course
Gluten-free
Pescatarian
South East Asia

Method

Using a pestle and mortar or blender, grind the shallots, garlic, shrimp paste, chillies, coriander, cumin, desiccated coconut and turmeric to a paste.

Heat the oil in a wok or pan and gently fry this seasoning paste for 3 minutes. Pop in the ginger, lemon grass, lime leaves, coconut milk and seasoning to taste. Bring to the boil, then reduce the heat and cook, stirring for 3-4 minutes.