Adding curry leaves and spice seeds to the dish gives it a distinct Indian taste.
Nasi kandar, a Mamak/Indian-Muslim cuisine that consists of steamed rice with several curries and other side dishes, is one of my parents’ favorite foods. Nasi kandar restaurants are known for their brightly colored plates, and you can see a sample here and here.)
My parents used to take me to nasi kandar restaurants when I was a kid. In Georgetown, Penang, I have vivid memories of their old restaurant. When I visit my parents in Penang, we always make a point of stopping at their favorite nasi kandar stall or restaurant for dinner.
We always get gulai sotong or squid curry, no matter where we go. This is why my mother’s squid curry is so good (and something I’ve happily mastered).
You need curry leaves, cumin seeds, black mustard, and fenugreek seeds to make an excellent curry.
Curry seeds and curry leaves give the dish a distinct Indian flavor, while curry leaves give it a spicy edge.
Because curries with hard-boiled eggs are some of my favorites, I included a few. To see Penang’s authentic squid curry, click here.
On August 31st, Malaysians commemorate the country’s 50th anniversary of independence (Hari Merdeka). Consequently, this post serves as my entry into Babe KL’s virtual Merdeka Open House this year. You may check out my Kerabu Bee Hoon entry from last year by clicking here.
To my Malaysian compatriots:
When I lived there, I took Malaysia for granted. It seemed like there was something wrong with the educational system, the infrastructure, the environment, the media, the government, or any one of a long list of grievances.
A Taiwanese business partner recently sat down with me for a meeting. She gushed over her recent trip to Malaysian Borneo, Sabah, and Sarawak, which she had just returned from.
There is little doubt that she has a soft spot for Malaysia after spending eight years in Singapore.
Malaysians should feel a feeling of national pride. She made a statement,
I was left thinking about what she said. Why can’t we love Malaysia as much as a foreigner does?
It’s an honor to be a citizen of the United States. I can’t believe how much there is to see and do!” I answered.
Malaysia is a country that I admire greatly.
Greetings from Malaysia!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 509 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- CHINESE VEGETABLES (CHOY SUM)
- SHRIMP OMELET
- ASIAN BRINED PORK CHOPS
- ASIAN BBQ WINGS
INGREDIENTS
- 1 sprig of curry leaves, discard the stem
- 2 cups water
- 4 tablespoons Baba’s fish curry powder
- 2 tablespoons cooking oil
- 1 lb. (0.2 kg) squid, cleaned
- 1 tomato, cut into wedges
- 4 hard-boiled eggs, shell peeled
- 1 teaspoon spice mix, fenugreek, black mustard, cumin, and fennel seeds
- Salt to taste
- 1 tablespoon chili oil
- 4 shallots, sliced thinly
- 1 can (5.6 oz.) coconut milk
INSTRUCTIONS
- Set aside the squid for later. Sauté the shallots in a pot of boiling oil. Add the squid, curry powder, curry leaves, spice seeds, and tomato wedges as soon as you smell the shallots cooking. Set the squid aside while making the rest of the sauce (to prevent overcooking the squid). Simmer for 8 minutes once it has been brought to a rolling boil with coconut milk, eggs, and water. Add the squid back into the pot and bring it to a boil for a few seconds before serving (before they shrink in size). Salt & pepper to taste. Serve with steaming rice.
NOTES
- Use the tube to hide the squid’s head and arms if you don’t like how they look. My mum taught me this trick.