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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 with the recipe shared by Điện máy XANH. What are you waiting for? Quickly make this delicious braised dish!
Ingredients for Hong Kong-style Squid Curry Serves 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 sprig (can be omitted) Indian curry powder 1 tablespoon Egyptian cumin 2 teaspoons (Cumin) Turmeric powder 2 teaspoons Cinnamon 1 piece Cooking oil 1 tablespoon Salt/Sugar A little
How to choose fresh ingredients
How to choose fresh squid
- Choose squid that has a shiny bright color, with browner parts and a body that appears 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, squid arms, and head should stick tightly together if it is fresh squid.
- Avoid buying squid with soft and inactive tentacles.
Where to buy Indian curry powder?
You can buy Indian curry powder at specialty stores that sell food additives, stores that specialize in imported ingredients (from India), or on e-commerce websites.
Where to buy other ingredients
- Fresh curry leaves and evaporated milk can be purchased at Indian stores (for curry leaves), baking supply stores (for evaporated milk), or on e-commerce websites.
- You can choose to buy canned chicken broth at stores and supermarkets. However, to ensure flavor and quality, you can try making broth at home using the recipe from TasteVN.
See details: How to make clear, safe homemade chicken broth
-800x450-3-2.jpg "Delicious and Unique Hong Kong Style Squid Curry Recipe at Home 2")
How to prepare Hong Kong style squid curry
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Prepare the ingredients
Peel the purple onion, wash it clean, and slice it thinly. Peel, wash, crush, and finely chop the garlic.
Wash the curry leaves and separate the leaves.
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Squid Preparation
Purchase squid, remove the backbone, cut it in half to remove the ink sack, internal organs, and skin. After that, wash it thoroughly with water.
Cut along the belly of the squid, then lay it on the cutting board, score the squid in a diamond pattern, and cut it into bite-sized pieces.
See details: How to prepare fresh squid cleanly and quickly -
Toasting Spices
Place a pot on the stove, turn on to medium heat, and add 1 tablespoon of cooking oil. When the oil is hot, add the red onion and garlic and stir well.
When the red onion and garlic start to become fragrant, lower the heat and add 1 tablespoon of curry powder, 2 teaspoons of cumin 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 the squid to the pot and stir-fry with the ingredients, constantly stirring over medium heat until the squid releases its juices. Season with 1 teaspoon of salt, 1/2 tablespoon of sugar, and stir well for the squid to absorb the flavors.
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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 sweetened condensed milk instead of evaporated milk, you do not need to add more sugar to the curry as the condensed milk already contains the necessary amount of sugar.
Finally, just serve the squid curry in a bowl and enjoy.
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Final Product
The completed squid curry has a beautiful yellow color, a faint aroma of curry powder, with the squid being tender and chewy, along with a rich broth.
Eating curry with rice or bread will be very delicious.
With a simple preparation method that delivers delicious flavors, you can already make this Hong Kong-style squid curry. Hurry into the kitchen and showcase your skills with family and friends right away. Wishing you success!
*Refer to the recipe and images from the YouTube channel School of Wok.
