Nyonya Kari Sotong (Peranakan Squid Curry)
85% asli · Peranakan (Nyonya)
A Nyonya-style Kari Sotong, characterized by a more complex spice blend often including dried shrimp (hae bee) and tamarind for a tangy, umami-rich flavor profile, distinct from the more common Malay version.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g, cleaned and cut into pieces
- Coconut milk400ml
- Onion1 large, sliced
- Garlic5 cloves, minced
- Ginger1 inch piece, grated
- Galangal1 inch piece, grated
- Lemongrass2 stalks, bruised
- Dried chilies8-12, soaked and blended
- Dried shrimp (hae bee)1 tbsp, soaked and pounded
- Candlenuts3-4, pounded (or macadamia nuts)
- Turmeric powder1 tsp
- Belacan (shrimp paste)1/2 tsp, toasted
- Tamarind paste1 tbsp, mixed with water
- Curry leaves1 sprig
- Vegetable oil2 tbsp
- Saltto taste
- Water100ml
Langkah
- 1
Prepare the spice paste: Blend soaked dried chilies, garlic, ginger, galangal, pounded dried shrimp, pounded candlenuts, turmeric powder, and toasted belacan until smooth.
- 2
Heat vegetable oil in a pot over medium heat. Sauté sliced onions until softened.
- 3
Add the prepared spice paste and bruised lemongrass. Cook for 5-7 minutes until fragrant and oil separates.
- 4
Add the curry leaves and stir.
- 5
Pour in the coconut milk and water. Bring to a simmer.
- 6
Stir in the tamarind water. Simmer for 5 minutes.
- 7
Add the squid pieces. Cook for 5-7 minutes until tender. Do not overcook.
- 8
Season with salt to taste. Stir well.
- 9
Serve hot with rice.
