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.
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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.
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