Masala Tumeric Squid With Coconut Cream

Calamarrrrri ... I just love the way this fancy word for "squid" sounds, especially when I let the last syllable slowly roll off my tongue. With much anticipation from Rasa Malaysia, Claude and Schneier, I am more than happy to share my Masala Tumeric Squid recipe using my home made sambal paste. Yes, I'm spilling the beans. You would be surprised to discover that it is not as difficult as you think to diversify your taste buds. Something new, something old and something intoxicating.

As I have mentioned in my Shrimp Stir Fry with Curry Leaves recipe, tumeric spice is simply great. It adds much flavor to any spicy dish without the "spicy-hot"ness. When using tumeric spice in cooking, not only does it add that mild aromatic flavor to your food, it also helps in removing odors in raw seafood and meats. It is definitely the next best thing to ginger !!

In Thai and Malaysian cuisine, kaffir lime leaves is one of the few favorite herbs when cooking many hot curries, spicy dishes and chinese stir frys. This herb is not hot, but lends a light fragrant taste to any food. Unlike the tumeric spice, which require shorter cooking time, another delicate spice, garam masala, simply adds harmony to the taste of the food. One tip when using garam masala spice is to add it at the last stage of cooking. Because it is such a delicate spice, it will make your food a little bitter if added too early.

Here's my authentic Masala Tumeric Squid recipe, simmered in a light coconut cream with 1 herb, 2 aromatic spices, and a spicy touch of my sambal chili paste. Enjoy :)

Masala Tumeric Squid Recipe

Ingredients :
10 squid ( remove ink and eyes )
2-3 tbsp sambal chili paste
1/2 can coconut cream ( OR coconut milk )
10 kaffir lime leaves
2 tbsp tumeric spice ( use 1 tbsp of tumeric spice to marinate the squid )
minced ginger
minced shallots
salt and sugar to taste

Method :
1) Saute minced ginger, shallots, and kaffir lime leaves until fragrant.

2) Pan fry the marinated squid on both sides until slightly browned.

3) Add the sambal chili paste and stir fry for 2 minutes.

4) Add coconut cream, mix well, and simmer on low heat for 10 minutes OR until squid is tender.

Sambal Chili Paste Recipe

Ingredients :
10 red chilis ( deseeded )
0-2 dried red chilis ( deseeded )
1 in. galangal
1 tsp dried shrimps
1/4 can coconut cream
2 tsp tumeric spice
3 shallots
1 pc. garlic ( not the whole clove )
1 tbsp tomato ketchup
1 tsp lemongrass powder
salt and sugar to taste

Method :
1) Blend all ingredients until slightly fine.
2) Heat some oil on the pan and saute the blended sambal chili until fragrant.
3) Turn to medium heat and let the sambal chili thicken.
4) Turn to low heat and allow to cook until a paste-like texture forms.