Indonesian Squid and Tofu Curry
Ingredients
- 500 g fresh squid
- 1 lime
- 5 skewers
- 400 ml coconut milk
Filling
- 1 egg
- 4 tofu blocks
- 1 tsp salt
- 1 tsp ground pepper
- 1/2 tsp mushroom stock
Aromatics
- 1 turmeric leaf knot
- 5 kaffir lime leaves
- 3 bay leaves
- 2 lemongrass stalks (white part, smashed)
- 1 tamarind slice
- Salt to taste
- Sugar to taste
- 1 tsp mushroom stock
Ground spices
- 10 curly red chilies
- 10 bird's eye chilies
- 1 cm ginger
- 1 cm galangal
- 10 shallots
- 5 garlic cloves
- 1/2 tsp coriander
- 1/2 tsp pepper
- 2 cm baked turmeric
- 3 baked candlenuts
Preparation
Steam the tofu and then mash it with a fork. Add the egg, salt, mushroom stock, and ground pepper, and mix until well combined.
Clean the squid thoroughly, remove the ink sac and any plastic-like parts, and squeeze lime juice over it. Let it marinate for 15 minutes.
Rinse the squid again and drain well.
Stuff the tofu mixture into the squid bodies until full and secure with skewers to prevent the filling from escaping.
Sauté the ground spices until fragrant. Add the aromatics and stir well. Pour in the coconut milk and bring to a boil.
Add the stuffed squid and squid heads to the pot and cook until fully cooked. Season with salt, sugar, and mushroom stock, then taste and adjust seasoning.
The dish is ready to be served.
Tips
For better flavor, marinate the stuffed squid overnight before cooking.
Optionally, include red chilies and bird's eye chilies in the ground spices if not skipping due to health reasons.
