450 g squid, cleaned, marinated with 1/2 teaspoon curry powder
1 cup coconut milk ( i use fresh milk)
1 cup water
1/2 teaspoon chili powder
3 teaspoon curry powder, mix with 1/2 of water
3 tablespoon vegetable oil
1 medium tomato, cut wedges
3 bulbs shallot, peeled and mince
1 teaspoon chili leaf
2 stalks of lemon grass, trimmed and smashed
1/2 teaspoon cumin and coriander powder
Salt and sugar to taste
Heat up a pot or wok with oil, add in the curry mixture and chili powder follows by shallot and lemon
grass, curry leaf, cumin and coriander and fry until oil out or everything in the wok becomes lighten.
Add the squid in the wok and fry for about 20 seconds, Pour in the water and and tomato wedges and
bring it to a boil. Pick up the squid from the pot or wok, set aside.
Let everything in the pot simmer for about 10 minutes, pour in the coconut milk or fresh milk, salt and
sugar to taste. Put the squid back into the pot and cook for a little while but not too long before the
squid shrinks. Remove the pot from the heat and yes the curry is ready NOW!!