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Rich, boldly spiced coconut curry with tender stuffed squid, originally from Padang, West Sumatra. The squid is cleaned and marinated with a hint of lime, then filled with a savory mixture of tofu, eggs, and spices. The spice paste, made from shallots, garlic, and chilies, is sautéed with aromatic lemongrass and galangal until fragrant. Coconut cream and tamarind paste create a luscious sauce that envelops the stuffed squid, simmering gently to perfection.
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Clean the squid by removing the skin and insides, including the ink. Marinate with lime for 5 minutes.
Blend shallots, garlic, red chilies, big red chilies, ginger, and turmeric into a paste.
Saute the spice paste with lemongrass, galangal, lime leaves, and turmeric leaf until fragrant.
Mix tofu, eggs, grated garlic, green onion, salt, and white pepper for the filling.
Transfer the filling mixture to a piping bag.
Fill each squid about 3/4 full with the filling and secure with a toothpick.
Add coconut cream, water, and tamarind paste to the spice base.
Season with salt, mushroom bouillon, and white pepper. Add stuffed squid and cook over low heat for 20 minutes.
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For a milder curry, reduce the number of chilies in the spice paste.
Ensure the squid is not overstuffed to prevent bursting during cooking.
Can I use frozen squid?
Yes, but make sure to thaw and clean them thoroughly before use.
What can I substitute for mushroom bouillon?
You can use chicken or vegetable bouillon as a substitute.
How do I know when the squid is cooked?
The squid should be tender and the filling set, with the sauce slightly thickened.
Can I make this dish spicier?
Yes, add more red chilies or include the seeds for extra heat.
Is there a substitute for tamarind paste?
Lime juice or vinegar can be used as a substitute, though the flavor will differ slightly.
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