Indonesian Black Squid Curry is a traditional Indonesian recipe for a curry of squid and scrambled eggs in a black curry base with squid ink. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Indonesian Black Squid Curry.
500g Fresh squid with the ink in it
2 eggs
sweet soy sauce (add to taste)
100ml of water
1 tbsp oyster sauce
2 red chili (or according taste)
5 onions, sliced
4 garlic cloves, finely chopped
1 slice galangal, mashed (substitute ginger if you can't get it)
4 tbsp Indonesian curry spice paste
2 kaffir lime leaves (daun jeruk purut)
2 Indonesian bay leaves (daun salam/Syzygium polyanthum)
1 tbsp tomato sauce
1 tbsp chili sauce
salt, sugar and ground black pepper (to taste)
1 pinch of beef flavor bouillon powder
4 tbsp oil for frying
Method:
Wash and prepare the squid, reserving all the ink. Cut the body into rings and set aside until needed.
Beat the eggs in a bowl. Place a wok or frying pan over medium heat. Once hot add 1 tbsp oil and use to scramble the eggs. Once almost cooked, turn out onto a plate and set aside.
Place the pan back on the heat and add the remaining oil. Once hot, add the Indonesian curry spice paste and stir-fry for 2 minutes.
Add all the remaining spices and fry for 2 minutes, until aromatic. Now add the tomato and chilli sauce, oyster sauce and the beef bouillon powder. Stir to combine, add sweet soy sauce to taste and cook for 2 minutes.
At this point add the squid pieces and cook for 1 minute before adding the reserved squid ink. Stir well to combine, bring to a simmer and cook for 2 minutes.
Break the scrambled eggs into pieces, add to the curry and cook for about 5 minutes, until heated through.
Adjust the salt, sugar and black pepper to taste (squid ink is salty so you may not need much salt).
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