Turmeric Squid/Calamari

Ingredients:

500 g squid

Marinate:

1 tbsp turmeric spice
1 tsp Everest Sambhar Masala (optional)
1/2 tsp black pepper powder
1/2 tsp salt

Seasoning:

2 tbsp cooking oil
2 cloves garlic, finely chopped
1 onion, finely chopped
1 inch galangal, finely chopped
few curry leaves/kaffir lime leaves
1 tbsp omelek chilic paste
160 mL coconut milk
1 tbsp turmeric powder
1 1/2 tsp sugar
1/4 tsp salt or to taste

Method:

In a bowl, mix all the marinate ingredients.

Marinate squid for at least 2 hours or overnight in refrigerator.

Heat oil in a wok or non-stick pan.

Stir-fry garlic, onion, galangal and curry leaves until fragrant and starting to brown (about 4-5 minutes).

Add chili paste, stir-fry still fragrant for about 1 minute.

Add squid, stir-fry for another 2-3 minutes.

Add coconut milk, sugar and salt, simmer till squid is tender and cooked-through (stir occasionally for even cooking).

Stir squid to thicken the gravy and for homogeneous coating (skip this step for liquid-base dish).

Dish up and serve hot with rice.