Cooked - Squid Curry (indian Gulai Sotong)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Squid Curry (indian Gulai Sotong)

4.0

1 lb (500g) squid, cleaned

1 tomato (cut into wedges)

5.6 oz (158g) coconut milk

4 hard-boiled eggs (shell peeled)

4 tablespoons Baba's fish curry powder

1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)

1 sprig curry leaves (discard the stem)

2 cups water

2 tablespoons cooking oil

4 shallots (sliced thinly)

1 tablespoon chili oil

Salt to taste

Clean the squid and set aside. Heat up a pot with the cooking oil and saute the shallots. As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid).
Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and quick boil for 1-2 minutes (before they shrink in size). Add chili oil and salt to taste. Serve hot with steamed rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 113 weeks ago

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