Gulai Cumi-Cumi. Squid Curry.
Ingredients.
350 g / 12 oz of fresh squid.
1 medium onion.
2.5 cm / 1 inch piece of fresh ginger root.
2 brazil nuts.
1 teaspoon of shrimp paste.
Salt to taste.
Chilli powder to taste.
300 ml / 1/2 a pint of thin coconut milk.
3 tablespoons of tamarind juice.
1/2 a teaspoon of muscavado sugar.
Method.
1. Clean and gut the squid, removing the head and the ink sac. Use a little salt to rub off all the spotted skin and wash the inside thoroughly, then cut into bite sized pieces.
2. Finely chop the onion and the ginger root and grate the brazil nuts.
3. Mix the onion, ginger and brazil nuts in a pan with the shrimp paste, salt and chilli powder, pour in the coconut milk and heat to almost boiling point, stirring continuously.
4. Let the sauce simmer gently for a few minutes, until it thickens slightly.
5. Add the washed and drained pieces of squid, stir well and simmer gently, uncovered for 6 to 8 minutes.
6. Finally, add the tamarind juice and sugar, stir thoroughly and simmer for 1 to 2 minutes before serving.
Serves 4.
