Squid curry - How to prepare Kari Sotong (Malaysian style) with amazing taste скачать в хорошем качестве

Squid curry - How to prepare Kari Sotong (Malaysian style) with amazing taste

Do you like to eat squid? How was it cooked the last time you ate squid? If you like squid ink pasta or deep-fried squid rings, I have something different to show you today. This curry squid recipe is for you if you like spicy seafood food. It is hugely popular in Malaysia and is served in most Malay and Mamak restaurants. It is called Kari Sotong in Malaysia. It can be the side or main dish and is delicious to pair with roti, naan, or steamed rice. So, without further delay, let's get into the details right now. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/squid-curry/ ) Ingredients A 500g squid 4 tbsps of vegetable oil Ingredients B (dry spices) 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek seeds 1/2 tsp mustard seeds 1 cinnamon bark (optional) 1 star anise (optional) Ingredients C (To blend) 2 onions, medium size 1 inch finger 4 cloves garlic 1 thumb size turmeric Ingredients D (others) 1 tomato (optional) 1 tbsp asam jawa 2 stalks of curry leaves 3 bird's eye chili 4 tbsp Malaysian fish curry powder 2 tsp chili powder Salt to taste 2 tbsp coriander leaves, chopped Method: Clean and cut the squid Cut the squid by separating the tube (the body) from the head and tentacles. Twist and pull out the cartilage inside the body. Remove the fins. Peel and remove the skin. Cut the large squid into thick rings. Wash and place them in a colander to drain any excess liquid. To make the curry paste Fry the cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds over low to medium heat with vegetable oil until aromatic. Add the curry leaves to fry together with the spices. Blend the red onions, ginger, and garlic, with some water until it becomes a paste with the electric blender. Add to the wok and cook further for two minutes. Include the Malaysian curry powder and Kashmiri chili powder, then cook until the oil separates from the curry paste. Now add the tomato and tamarind extract. To cook the squid Place the squids and bird's eye chilies. Cook for 2 minutes over high heat. Finally, stir some chopped coriander leaves into the curry. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang