Gulai Sotong / Indian Squid Curry

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Rasa Malaysia


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1 lb squid (cleaned)

1 tomato (cut into wedges)

1 can coconut milk (5.6 oz. can)

4 hard-boiled eggs (shell peeled)

4 tablespoons Baba’s fish curry powder

1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds)

1 sprig curry leaves (discard the stem)

2 cups water

2 tablespoons cooking oil

4 shallots (sliced thinly)

1 tablespoon chili oil

Salt to taste

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