Kam Heong Squid

Kam Heong squid usually serve in chinese restaurant across the country. One of Malaysian favourite dish which happen to be my parents favourite dish. This is the dish that we order again and again whenever we dine out for family gathering. Soft and tender squid cooked in spicy curry sauce is the best side dish to go with steamy plain white rice. Curry leaves lends aromatic flavour to this dish and i love mine with lots of okra. Restaurant version of kam heong squid comes with a very little gravy and my family loves a generous amount of gravy with their rice thus, when i made the dish at home i added a bit more water to satisfy our tastebuds


Ingredients

750g squid, clean and cut into rings
3 ladiesfinger/okra, cut lenghtwise
1 tomato,chopped
8 shallots,chopped
4 cloves of garlic,chopped
2 tbsp curry powder
8 bird eye chillies,chopped
2 tsp cornflour
2 tbsp dried prawns,chopped
5 stalks of curry leaves
2 lemongrass,chopped
1 tsp sugar
Salt to taste
3 tbsp oil
1 tbsp oil, for stir frying the squid
1/3 cup water


Methods

In a large bowl, marinate the squid with cornflour. Keep aside

Heat oil in a saucepan, stir fry the squid for 1 minute. Remove the squid from pan and keep aside

Add the 3 tbsp oil in the same pan, add the shallots and garlic. Saute till the onion turns transparent. Add in the dried prawn, fry till crispy. Drop in the curry leaves, lemongrass, tomato and bird eye chillies. Saute for 1-2 minutes.

Add the curry powder and stir for 1 minute. Add the squids and water season with sugar and salt. Stir well till combined for 1-2 minutes and turn off the flame

Serve hot with white rice