Recipe Ingredient
- 350g squid, cleaned and cut into thick slices
- 1 stalk curry leaves
- 2 kaffir lime leaves, finely sliced
- 1 tsp chopped garlic
- 1 tbsp chopped onion
- 2 tbsp fish curry powder, mixed with a little water to form a paste
- 5 cilipadi, chopped
- 2 tbsp oil
- 1 tbsp evaporated milk
- 1 tbsp plain yoghurt
- 1 egg white
- 2 tbsp corn flour
- Seasoning:
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp chicken stock granules
Instructions
- Scald squid, then drain well. Dip squid into egg white and coat with corn flour. Deep-fry squid in hot oil until crispy. Drain on absorbent paper towel.
- Heat oil in a wok; fry garlic and onions until fragrant. Add curry leaves and saute well. Add curry powder paste, cilipadi and evaporated milk. Stir-fry well.
- Mix in seasoning, yoghurt, kaffir lime leaves and fried squid. Fry until gravy thickens. Dish out and serve with hot plain rice or white bread.
