Classic Kari Sotong (Squid Curry)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian squid curry, featuring tender squid simmered in a complex blend of spices, coconut milk, and aromatics. This is the quintessential Kari Sotong, bursting with authentic flavors.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g, cleaned and cut into rings
- Coconut milk400ml
- Onion1 large, sliced
- Garlic4 cloves, minced
- Ginger1 inch piece, grated
- Lemongrass2 stalks, bruised
- Dried chilies5-10, soaked and blended
- Turmeric powder1 tbsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Curry leaves1 sprig
- Vegetable oil2 tbsp
- Saltto taste
- Water100ml
- Sugar1 tsp (optional)
Langkah
- 1
Heat vegetable oil in a pot over medium heat. Sauté sliced onions until softened.
- 2
Add minced garlic, grated ginger, and bruised lemongrass. Cook for 1-2 minutes until fragrant.
- 3
Add the blended dried chilies, turmeric powder, coriander powder, and cumin powder. Stir well and cook for 2-3 minutes until the oil separates.
- 4
Add the curry leaves and stir.
- 5
Pour in the coconut milk and water. Bring to a simmer.
- 6
Add the cleaned squid rings. Cook for 5-7 minutes until the squid is tender and cooked through. Do not overcook.
- 7
Season with salt and sugar (if using) to taste. Stir well.
- 8
Serve hot, ideally with rice or roti.
