Curry "Kapitan" Squid Recipe (Malaysian)

I have had a craving for this delicious Nyonya style curry for the longest time and finally made the effort today.  As always, the spice paste is very important and I'll readily admit that I took the short cut today and made the paste with a food processor instead of my usual mortar and pestle :D.  Anyway, the difference in most Nyonya style curries is that lemongrass, kaffir lime leaves and lime juice are used.  These ingredients impart an appetisingly sour flavour to the curries.  The spice paste is made with lemongrass, dried chili peppers, belacan, shallots, garlic and candlenuts.



As always, I like to deepen the flavours of my curries with a hint of light soy sauce which really brings out the flavours in my opinion.  This recipe can also be used for other meats or seafood of your choice.



This post is part of my Yuen Chun Recipes.


Ingredients:

4 squids, cleaned and cut into rings

Spice paste:
8 shallots, skin removed
12 dried chili peppers (soaked in warm water until slightly soft)
3 garlic cloves
1 stalk lemongrass
1 candlenut
fresh turmeric or spoonful of turmeric powder

Handful of kaffir lime leaves (torn)
1 teaspoon of light soy sauce (I used Yuen Chun's)

Method:

Firstly, prepare the spice paste in a food processor.  Set aside.  Heat your wok until hot.  Add about 6 tablespoons oil and heat until hot.  Add in spice paste and allow to fry until aromatic.  Add in kaffir lime leaves.  Turn in the squid.  Add soy sauce.  Cook until liquid thickens.  Serve hot with rice.

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