Malaysian squid with okra and curry leaves
Malaysian squid with okra and curry leaves is a Malaysian cuisine which typically consists of tender squid cooked with fresh okra and fragrant curry leaves in a spicy and flavorful curry sauce. The combination of flavors and textures creates a delicious and aromatic dish.
Click below the individual ingredient link to shop on Amazon
Ingredients
- 1 lb squid cleaned and cut into rings
- 1/2 lb okra trimmed and cut into bite-sized pieces
- 2 onions thinly sliced
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tomatoes chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 handful curry leaves
- 1 can coconut milk
- Salt and pepper to taste
- Cooking oil
Instructions
- Heat some oil in a large pan over medium heat. Add the sliced onions and cook until soft and translucent.
- Add the minced garlic, grated ginger, curry leaves, curry powder, and turmeric powder. Stir well and cook for 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook until they start to break down and release their juices.
- Add the squid rings and cook for 2-3 minutes until they start to turn opaque.
- Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5-7 minutes until the squid is tender.
- Add the okra pieces and cook for an additional 5 minutes until the okra is cooked but still slightly crunchy.
- Season with salt and pepper to taste.
- Serve hot with steamed rice or crusty bread.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 356kcal (18%)Carbohydrates: 20g (7%)Protein: 22g (44%)Fat: 23g (35%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 264mg (88%)Sodium: 73mg (3%)Potassium: 937mg (27%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 991IU (20%)Vitamin C: 43mg (52%)Calcium: 133mg (13%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.