November 03, 2016


Squid - 300 gms
Shallots - 4
Garlic cloves - 2
Tamarind water - 1-2 tbsp
Oil- 2 tbsp
Lemongrass stalk - 1
Roasted chilli powder - 1 tbsp
White sugar - 1 tbsp
Small chillies (optional)
Coriander leaves

For the roasted chilli powder:
Dried red chillies - 4 tbsp


For the roasted chilli powder:

  • Brown the chillies in a wok or frying pan over medium heat, stirring continually to avoid sticking.
  • When they have changed colour and are nicely browned, remove from heat and allow to cool.
  • Next, crush in a mortar to a fine or thick powder, according to taste.
  • Chilli powder is best kept in a hermetically- sealed container.

The squid:
  • Clean the squid and extract the ink.
  • In a mortar, make the paste with the sliced shallots, garlic, lemongrass, chillies to taste and a pinch of salt.
  • In a wok, heat the oi and fry the paste lightly until golden.
  • Next, add the squid, the ink and the chilli powder.
  • Reduce the heat and season with sugar and tamarind water. If necessary, add a little stock to reduce the strength.
  • Serve sprinkled with chopped coriander.

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