Recipe courtesy of Sherson Lian

 

METHOD:

  1. To make the fish curry powder, toast the spices individually then let it cool. Then, grind the toasted spices until it forms a fine powder.
  2. Clean the cuttlefish, cut one side of the tube to flatten out, score the body. Sprinkle the fish curry powder and salt over the squid.
  3. Then, drizzle with oil and grill in the microwave until cooked, it should take about 10 to 12 minutes.
  4. In a separate bowl, combine the dipping sauce ingredients except for the tau chiu, then allow to sit in the fridge for 15 minutes.
  5. Scoop the cooked cuttlefish on a plate topped with tau chiu and serve alongside the dip.

 

INGREDIENTS:       

Fish Curry Powder

  • 1 cup coriander seeds
  • 2 cups dry chilli
  • 10g mustard seeds
  • 10g fennel seeds
  • 1 tsp turmeric powder
  • 1 cup curry leaves

 

Squid

  • 1 cuttlefish
  • ½ tbsp fish curry powder
  • Salt, to season
  • 2–3 tbsp cooking oil

 

Dipping Sauce

  • 1 shallot, diced
  • 1 garlic, grated
  • 1 tsp ginger, grated
  • 3 red chillies, chopped
  • 3 bird’s eye chillies, sliced
  • 1 tbsp light soy sauce
  • ½ tbsp oyster sauce
  • 1 coriander sprig, finely chopped
  • 1 tsp fish sauce
  • 1 tbsp calamansi juice
  • Sugar, to taste
  • 1 tsp Tau Chiu (Fermented yellow soybean), for garnish