Gulai Sotong / Malaysian Squid Curry Ingredients: 1 lb squid (cleaned) 1 tomato (cut into wedges) 1 can coconut milk

(5.6 oz. can) 4 hard-boiled eggs (shell peeled) 4 tablespoons Babas 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 Method: 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. Cooks note: 1. If you think the squid head and tentacles are unsightly, shove it into the squid tube so it doesnt hang loose. This is the trick I learned from my mother. Recipe: Gulai Sotong / Indian Squid Curry Ingredients:

1 lb squid (cleaned) 1 tomato (cut into wedges) 1 can coconut milk (5.6 oz. can) 4 hard-boiled eggs (shell peeled) 4 tablespoons Babas 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 Method: 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. Cooks note: 1. If you think the squid head and tentacles are unsightly, shove it into the squid tube so it doesnt hang loose. This is the trick I learned from my mother.

Indian Malayali Recipe:

Ingredients for Squid Curry Recipe
Squid - 500 gm Onion (big size) - 3 nos (chopped) Ginger - 3 tbsp (chopped) Garlic - 3 tbsp (chopped) Fennel seeds(Perinjeerakam) - 1 tbsp Tomato(small size) - 1 no (chopped) Poppy seeds(Kashakasha) - 2 tsp (optional) Pepper powder - 1 tsp Coriander powder - 2 tbsp Turmeric powder - 1 tsp Green chillies - 3 nos Chilly powder - 1/2 tsp Water - 1 cup

Curry leaves - a few Salt - As reqd

1)Heat oil in a kadai. 2)Put poppy seeds, fennel seeds, ginger, garlic and green chillies and saute for sometime until the raw smell goes. 3)Add chopped tomato and onion and saute until onion turns transparent. 4)Add turmeric powder, coriander powder and saute well. 5)Add chilly powder and saute well. 6)Grind this mixture in a blender. 7)Take another kadai and heat the squid rings with a little water. 8)After 2 minutes, put the ground mixture into the squid and mix well and cook until done. 9)If the curry becomes thick, pour some water and simmer in low heat. 10)Add curry leaves and switch off the burner. Garnish with coriander leaves. :- Squid Curry is ready!!!

Curried Malabar Squid- SERVES 6

1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon fennel seeds 2 teaspoons chili powder 1 teaspoon turmeric 2 pounds fresh squids, cleaned and cut into 1-inch rings 2 teaspoons soy sauce 1 tablespoon scallions, chopped 2 tablespoons oil 2 onions, thinly sliced 10 curry leaves 4 garlic cloves, crushed 2 tablespoons of ginger, minced cup coconut milk 3 tablespoons lime juice Salt to taste

In a small frying pan over low heat, dry roast the cumin, coriander and fennel until aromatic. Grind all three to a fine powder with the chili and turmeric, using a spice grinder. Toss the squid with the spice mixture, soy sauce and scallions. In a heavy-bottomed frying pan, heat the oil over medium high heat. Add the onion and saut until lightly browned. Add the curry leaves, garlic, ginger and the marinated squid.

Saut stirring constantly for a minute. Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt and serve.