Fish and Shellfish Recipes - Squid in Hot Yellow Sauce Recipe

Ingredients

• 500g/1 1/4lb fresh squid

• juice of 2 limes

• 5ml/1 tsp salt

• 4 shallots, chopped

• 4 garlic cloves, chopped

• 25g/1oz galangal, chopped

• 25g/1oz fresh turmeric, chopped

• 6-8 fresh red chilies, seeded and chopped

• 30ml/2 tbsp vegetable oil

• 7.5ml/1 1/2 tsp palm sugar (jaggery)

• 2 lemon grass stalks, crushed

• 4 lime leaves

• 400ml/14fl oz/1 2/3 cups coconut milk

• salt and ground black pepper

• crusty bread or steamed rice, to serve

Serves 4

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Method:

1. First prepare the squid. Hold the body sac in one hand and pull off the head with the other. Sever the tentacles just above the eyes, and discard the rest of the head and innards. Clean the body sac inside and out and remove the skin.

2. Pat the squid dry, cut it into thick slices and put them in a bowl, along with the tentacles. Mix the lime juice with the salt and rub it into the squid. Set aside for 30 minutes.

3. Meanwhile, using a mortar and pestle or food processor, grind the shallots, garlic, galangal, turmeric and chilies to a coarse paste.

4. Heat the oil in a wok or heavy pan, and stir in the coarse paste. Cook the paste until fragrant, then stir in the palm sugar, lemon grass and lime leaves. Drain the squid of any juice and toss it around the wok, coating it in the flavorings.

5. Pour in the coconut milk and bring it to the boil. Reduce the heat and simmer for 5-1 0 minutes, until the squid is tender. Season and serve with crusty bread or steamed rice.

Note: Simple fishermen's dishes such as this one are cooked in coastal regions throughout Asia. This one includes enough chilies to set your tongue on fire. To temper the heat, the dish is often served with rice or sago porridge and finely shredded green mango tossed in lime juice.