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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Let’s get into the kitchen and try our hand at the unique Hong Kong-style squid curry recipe shared by Điện máy XANH. What are you waiting for? Quickly implement this delicious stew now!
Ingredients for Hong Kong-style Squid Curry For 3 people
Squid 2 pieces (about 200 gr) Chicken broth 300 ml Evaporated milk 100 ml (can be replaced with condensed milk) Red onion 1/2 bulb (can be replaced with shallots) Garlic 4 cloves Fresh curry leaves 1 branch (can be omitted) Indian curry powder 1 tablespoon Egyptian cumin powder 2 teaspoons (Cumin) Turmeric powder 2 teaspoons Cinnamon 1 piece Cooking oil 1 tablespoon Salt/Sugar a pinch
How to choose fresh ingredients
How to choose fresh squid
- Choose squid that has a bright, shiny color, with the brown parts being darker, and the body should be opaque white like milk.
- When touched, the squid should feel firm and have a high elasticity.
- The squid’s eyes should be clear, not bulging, with a visible pupil, and not yellow or leaking fluid.
- The tentacles, arms, and head of the squid should stick tightly together if it is fresh.
- Do not buy squid with soft and inactive tentacles.
Where to buy Indian curry powder?
You can buy Indian curry powder at stores specializing in food additives, stores specializing in imported ingredients (India), or on e-commerce platforms.
Where to buy other ingredients
- Fresh curry leaves and evaporated milk can be purchased at Indian stores (for curry leaves), baking ingredient stores (for evaporated milk), or e-commerce platforms.
- You can choose to buy canned chicken broth at stores and supermarkets. However, to ensure flavor and quality, you can try making the broth at home following TasteVN’s recipe.
See details: How to make clear and safe chicken broth at home
-800x450-3-1.jpg "Delicious and Unique Hong Kong-style Squid Curry Recipe at Home 2")
How to make Hong Kong style squid curry
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Prepare the ingredients
Peel and wash the purple onion, then slice it thinly. Peel the garlic, wash it, crush it, and chop it finely.
Wash the curry leaves and separate the leaves.
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Cleaning the squid
Buy the squid, remove the spine, cut it in half and remove the innards, internal organs, and skin. After that, wash it thoroughly with water.
Cut along the belly of the squid, then lay it flat on the cutting board, score the squid in a checkered pattern and cut it into bite-sized pieces.
See details: How to clean fresh squid quickly and neatly -
Roasting spices
Put a pot on the stove, turn the heat to medium, and add 1 tablespoon of cooking oil. When the oil is hot, add the purple onion and garlic and stir well.
When the purple onion and garlic begin to smell fragrant, reduce the heat and add 1 tablespoon of curry powder, 2 teaspoons of coriander powder, 2 teaspoons of turmeric powder, 1 stick of cinnamon, and a few curry leaves, then stir well.
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Cooking curry
Add squid into the pan with the ingredients, stir continuously on medium heat until the squid releases its juice. Season with 1 teaspoon of salt, 1/2 tablespoon of sugar, and stir well for the squid to absorb the spices.
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Cooking curry
Add 100ml of evaporated milk and 300ml of chicken broth to the pot, stir well and bring to a boil, then cover, reduce the heat and simmer for about 45 minutes.
Tip:- You can use beef or pork broth for cooking as well.
- If you use condensed milk instead of evaporated milk, you don’t need to add more sugar to the curry because condensed milk already contains the necessary amount of sugar.
Finally, serve the squid curry in a bowl and enjoy.
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Final Product
The completed squid curry has a beautiful yellow color, with a fragrant hint of curry powder, while the squid is tender and chewy along with a rich broth.
Eating curry with rice or bread will be very delicious.
With a simple preparation method that brings delicious flavors, you can now make this Hong Kong style squid curry. Hurry to the kitchen and show off your skills with family and friends right away. Wishing you success!
*Refer to the recipe and images from the YouTube channel School of Wok.
