Sotong Masak Asam Kunyit or Squid cooked in tamarind and turmeric is a Malaysian dish of squid cooked with tamarind, turmeric, lemongrass and chillies, a popular dish usually served on food stalls like Mamaks
- 12 pcs medium sized squid (around 5 inch in body length), cut in 3 sections
- 2 tbsp tamarind pulp
- 1 lemongrass stalk, white sections, finely chopped
- 2 red chili, sliced
- 1 green chili, sliced
- 2 tbsp turmeric powder
- 3 tbsp chopped coriander, plus more for garnishing
- 2 small shallots, thinly sliced
- 4 cloves garlic, minced
- 1/2 thumb sized ginger, grated
- 1/2 cup water
- fish sauce
- oil for frying
- Dissolve tamarind pulp in water, then set aside.
- In a wok add oil then sauté shallot, garlic, ginger and lemongrass in high heat.
- Add squid and turmeric powder, stir fry for a minute.
- Pour the tamarind liquid into the wok discarding the solids, let it boil continuously and cook for 10 minutes in high heat. Add water if liquid dries out.
- Add the red chilli, green chilli and coriander, season with fish sauce then stir fry for a minute.
- Turn heat off, place in serving platter, garnish with coriander then serve.
I haven’t had any squid in ages! Here it’s really challenging to get some quality seafood with reasonable price..This looks very yummy!
I’m always excited to see a new idea for cooking with tamarind because I seem to have an endless supply. Hearts of palm are my favorite thing for replicating calamari, and many other sorts of seafood, so I’m definitely trying this one!
Lucky you for that tamarind unlimited supply, I love them either way, sweet or sour.
Wow – I love the flavors here. We had squid last night and were both saying that we should cook it more often. This is next up! Do you recommend serving it with rice?
My girl’s favourite so we cook sotong like this all the time.
My girl’s favourite. Now where did my comment disappear to?
Oopsss!!! I see it now, sorry!