Everytime I make some sambal paste, I freeze some and use it for various dishes at another time. Here is one, which is essentially the same sauce I used for this Nasi Lemak dish here.
Such simplicity! Fry the sambal, then add the cleaned squid and cook for 10-15 minutes and that's it. One of my favourite Malaysian dishes which you cannot buy anywhere, but in Malaysian restaurants, and even then, the quality is unpredictable.
One of my favourite Malaysian dishes is the curried squid. The ones you get from the mamak stalls or nasi lemak seller. I would have this several times a week whenever I visited, but I always have a preference for small whole squids rather than the brown reconstituted cuttlefish.
My version is made from what I think is a cuttlefish. It looks exactly like the small squids, except that its rather huge .. about 6 times the size. Also its cleaned and frozen from fresh, so there are no tentacles and innards. Just the body itself. It makes the preparation really easy.
Ingredients:
Squid
Curry powder, mixed into a paste
Curry leaves
Onions
Tamarind juice
Coconut milk
Tomato paste
Salt
Method
I always blanch the squid first as it can be too fishy if cooked from raw.
Then I brown the curry leaves, onions and the curry paste together.
Then add the tomato paste, tamarind juice and coconut milk
Then add the squid and simmer for 10 mins - depending on the thickness of the squid.
And that's it!
