Kari Sotong
Kari Sotong
Ingredients
For the Spice Paste
- 2 red onions
- 5 cloves garlic
- 1 stalk curry leaves
- 1 thumb ginger
- 1 tablespoon fennel seeds
For the Curry
- 2 tablespoons oil, for cooking
- 2 tomatoes, 1 diced, 1 wedged
- 1 holland onion
- 3 tablespoons fish curry powder
- 1 teaspoon ground turmeric powder
- 2 tablespoons tamarind paste
- 500 g squid, skinless
- 5 okra
- 1 teaspoon salt, to taste
Instructions
- 1
Combine the red onions, garlic cloves, curry leaves, ginger, and fennel seeds in a blender. Blend until a smooth paste is formed.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a large pan or pot over medium heat.
⏱️ 1 min
- 3
Add the blended spice paste to the hot oil and sauté for 3-4 minutes, stirring frequently, until fragrant.
⏱️ 4 min
- 4
Add the diced tomato to the pan and stir well, cooking for another 2 minutes until it softens slightly.
⏱️ 2 min
- 5
Stir in the holland onion and the wedged tomato. Cook for 1-2 minutes.
⏱️ 2 min
- 6
Add the fish curry powder and ground turmeric powder to the mixture. Stir continuously for 2-3 minutes until the spices are well incorporated and the mixture becomes very fragrant.
⏱️ 3 min
- 7
Stir in the tamarind paste.
⏱️ 1 min
- 8
Add the skinless squid and okra to the pan. Season with salt to taste.
⏱️ 2 min
- 9
Stir all ingredients well to combine, ensuring the squid and okra are coated in the curry paste.
⏱️ 1 min
- 10
Reduce the heat to low, cover the pan, and simmer the curry for 5 minutes. Be careful not to overcook the squid as it can become tough.
⏱️ 5 min
- 11
Serve the Kari Sotong hot with rice or bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kari Sotong
For the Spice Paste
- 2 red onions
- 5 cloves garlic
- 1 stalk curry leaves
- 1 thumb ginger
- 1 tablespoon fennel seeds
For the Curry
- 2 tablespoons oil, for cooking
- 2 tomatoes, 1 diced, 1 wedged
- 1 holland onion
- 3 tablespoons fish curry powder
- 1 teaspoon ground turmeric powder
- 2 tablespoons tamarind paste
- 500 g squid, skinless
- 5 okra
- 1 teaspoon salt, to taste
Instructions
- 1
Combine the red onions, garlic cloves, curry leaves, ginger, and fennel seeds in a blender. Blend until a smooth paste is formed.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a large pan or pot over medium heat.
⏱️ 1 min - 3
Add the blended spice paste to the hot oil and sauté for 3-4 minutes, stirring frequently, until fragrant.
⏱️ 4 min - 4
Add the diced tomato to the pan and stir well, cooking for another 2 minutes until it softens slightly.
⏱️ 2 min - 5
Stir in the holland onion and the wedged tomato. Cook for 1-2 minutes.
⏱️ 2 min - 6
Add the fish curry powder and ground turmeric powder to the mixture. Stir continuously for 2-3 minutes until the spices are well incorporated and the mixture becomes very fragrant.
⏱️ 3 min - 7
Stir in the tamarind paste.
⏱️ 1 min - 8
Add the skinless squid and okra to the pan. Season with salt to taste.
⏱️ 2 min - 9
Stir all ingredients well to combine, ensuring the squid and okra are coated in the curry paste.
⏱️ 1 min - 10
Reduce the heat to low, cover the pan, and simmer the curry for 5 minutes. Be careful not to overcook the squid as it can become tough.
⏱️ 5 min - 11
Serve the Kari Sotong hot with rice or bread.
⏱️ 1 min