Sotong Masak Hitam ( Black Squid Gravy)

This is one of my favorite Malay dish which I love to eat with Basmati rice and stir-fried spinach and sambal belacan! Learned to cook this dish from my late-grandma. It's so good even my MIL asked me for the recipe and I'm sharing it with you. Hope you'll love it.


Sotong Masak Hitam ( Black Squid Gravy) 

Ingredients:

1 kg of medium large squid ( clean & slice them into thick rings- keep some of the ink for the gravy)
2 stalks of lemongrass  
Some olive oil  
sea salt to taste

For the gravy;

6-7 green chillies
3-4 green bird's eyes chillies ( optional-if you want it spicier)
2-3 large red onions
4 cloves of garlic
1 1/2 inch of ginger 
1 1/2 inch of tumeric
1 cup of water for blending

Methods:

1) Blend all the ingredients for the gravy into a smooth paste.

2) Heat the olive oil and fry the lemongrass for a while then add the paste and fry for about 5 minutes till fragrant.

3) Add the squid together with the ink and with a wooden ladle, keep stirring till the gravy changes color as shown in the pix. Cook the squid for about 20 minutes till the texture of the gravy becomes thick and the squid tender.

4) Serve with hot piping rice & stir-fired veg of your choice & sambal belacan! Yums! Happy trying!