Squid in Tamarind & Squid Ink
This lovely dish tastes perfect when cooked with medium to small sized-squid as you are supposed to pop little portions of sliced squid into your mouth when eating it.
This lovely dish tastes perfect when cooked with medium to small sized-squid as you are supposed to pop little portions of sliced squid into your mouth when eating it. The onion, garlic, ginger & lemongrass slices seems to add character to this dish but the squid ink that oozes out as this dish is being cooked, is still quite a thrill for me :-)
Ingredients
- small to medium-sized squid,cleaned & sliced, making sure the squid ink is left intact (Wash squid before slicing)1 kg
- oil2 tbsp
- red onion, sliced thinly1 large
- garlic, sliced thinly4
- thumb size ginger, julienne finely1
- thumb sized fresh turmeric root, julienne finely1
- turmeric powder1 tsp
- fresh red chillies, sliced slanted thinly4
- lemongrass, sliced slanted thinly, from root to 2" upwards (discard the leaves)4
- tamarind juice0.5 cup
- salt2 tsp
Instructions
- 1.
Heat oil in a pan. Sautee' the onions,garlic,ginger,turmeric root, lemongrass & chillies till it becomes limp.
- 2.
Add in the turmeric powder.
- 3.
Put the squid next. Cook for about 5 minutes.
- 4.
Pour in the tamarind juice.
- 5.
Flavour with salt.
- 6.
Cook for a further 5 minutes or until the squid ink seeps into the gravy & the sauce turns black.....Never overcook squid or it will be rubbery to eat.
- 7.
We are done & set to begin eating with plain white rice!