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. 

The Malay name of curry squid is Kari Sotong. It can be the side or main dish and is delicious to pair with roti, naan, or steamed rice.

Here is the step-by-step instruction to prepare the authentic Mamak-style Kari Sotong. 

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How to prepare squid curry, Malaysian style

There are different ways to make squid curry. As such, the method and ingredients of this recipe can be different from other recipes. However, it closely follows the Mamak-style squid curry (kari sotong) with my interpretation.

1. Ingredients for squid curry 

You need curry powder and a few more spices besides the squid to prepare the curry. 

a. Use Malaysian curry powder

The curry powder I use is the Baba brand fish curry powder, which is a unique blend of Malaysian spices for cooking seafood curry. You can use the meat curry powder if the ‘fish’ blend is unavailable, as the difference is insignificant. 

What if these curry powders are not sold where you live? You can get the Indian curry powder as the substitute, which is close but does not taste exactly like the Malaysian curry powder.

Here is the formula of my homemade Malaysian curry powder if you want to make it. Ingredients: 4 dried red chilies, 4 cardamom pods, 1 cinnamon stick (5cm length), 4 tbsp of coriander seeds, 2 tbsp of cumin seeds, 2 tsp of fennel seeds, 10 cloves, 10 black peppercorns, and 1 tsp of turmeric powder. All you need is to blend all the ingredients into powder.

b. Clean and cut the squid

Fresh squid is the best to make the curry. Frozen is a good option if fresh squid is unavailable. Pay attention to the size. Larger squid is best to be cut into thick rings. Smaller squid should serve as a whole. 

Here are the steps to prep 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.

c. Blend the onions, ginger, and garlic 

1. Onion, ginger, and garlic form the curry base, which also thickens the gravy. 
2. Blend the red onions, ginger, and garlic, with some water until it becomes a paste with the electric blender. 
3. You can also include a thumb size of fresh turmeric as one of the ingredients for the onion paste. Turmeric powder is the substitute, which should be added while cooking the curry.

d. Fry the dry spices

• The dry spices required are cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds. 
• Some recipes include garam masala and spices like star anise and cinnamon stick. The selection is a personal choice, as different spices will change the taste of the curry.
• The spices are lightly fried in the oil over low heat until they turn aromatic before adding other ingredients.

e. Other ingredients to make the Kari Sotong

• Curry leaf is used in all Malaysian-style squid curries. It adds a unique flavor when sauteed with other spices. We use fresh curry leaves that are available easily. Dry curry leaves are equally good for this purpose.
• I cut one tomato into slices to cook the curry, whcih enhances the flavor, but it is optional.
• Bird’s eye chilies will give the curry an extra kick of hotness. These chilies are a common item for the locals and are very spicy. You may want to reduce or omit if you are not ready to take on the heat.
• To add acidity to the curry, you also need tamarind juice (assam jawa). Please use the store-bought tamarind paste if you cannot make the tamarind juice with the fresh tamarind pulp. Another alternative is Asam keping (also called Garcinia atroviridis,asam gelugur). Use one or two pieces of asam keping to replace the tamarind juice to get a similar result.
• Coriander leaves should be chopped and added to the curry before service, adding aroma and double up as garnish.
• I do not use coconut cream in this recipe, and I think the spices’ flavor is sufficient. Furthermore, I like the curry to be dry and let the squid hold all the concentrated flavor. You can add coconut cream instead of a cup of water while cooking the curry if you prefer its taste.

2. The proccess of cooking kari sotong

a. To make the curry paste

1. Heat four tablespoons of vegetable oil in the wok.
2. Fry the cumin seeds, fenugreek seeds, fennel seeds, and mustard seeds over low to medium heat until aromatic.
3. Add the curry leaves to fry together with the spices.
4. Pour the blended ingredients (red onions, garlic cloves, and ginger) into the wok and cook further for two minutes.
5. Include the Malaysian curry powder and some Kashmiri chili powder if you prefer it spicier.
6. Cook over low heat until all the water has almost evaporated. Eventually,  the oil will separate from the curry paste.
7. Now add the tomato and tamarind extract.

b. To cook the squid

1. Place the squids in the curry gravy.
2. Add red and green bird’s eye chilies.
3. Add water to cook the squid for 1-2 minutes over high heat. It turns opaque with a milky color when cooked. The texture of the squid will become rubbery if overcooked.
4. Finally, stir some chopped coriander leaves into the curry.
5. Squeeze some lime juice into the curry (optional), and garnish with more coriander leaves to serve.

The Malaysian-style squid curry (kari sotong) is perfect for serving with roti canai, naan, or steamed rice.

Continue to Content

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

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Kari sotong (squid curry) is made with Malaysian curry powder. Best dry curry served with rice, roti canai, and naan.

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Ingredients

• 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 ginger
• 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

Instructions

Clean and cut the squid

1. Cut the squid by separating the tube (the body) from the head and tentacles.
2. Twist and pull out the cartilage inside the body.
3. Remove the fins.
4. Peel and remove the skin.
5. Cut the large squid into thick rings.
6. Wash and place them in a colander to drain any excess liquid.

To make the curry paste

1. Fry the cumin, fenugreek, fennel, and mustard seeds over low to medium heat with vegetable oil until aromatic.
2. Add the curry leaves to fry together with the spices.
3. 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.
4. Include the Malaysian curry powder and Kashmiri chili powder, then cook until the oil separates from the curry paste.
5. Now add the tomato and tamarind extract.

To cook the squid

1. Place the squids and bird's eye chilies.
2. Cook for 2 minutes over high heat. 
3. Finally, stir some chopped coriander leaves into the curry.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 725Total Fat: 42gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 367mgSodium: 1725mgCarbohydrates: 40gFiber: 6gSugar: 7gProtein: 49g

This data was provided and calculated by Nutritionix on 10/9/2022