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Stir Fried Squid with Yellow Curry Powder

We have been very careful about purchasing seafood since an incident last year. I have to say that it has been hard because the fresh quality supplies don’t come around very easily where we live. But that’s something we have to live with, and it gets us scared to think what will happen to food in the future. Last week when we went to Talashil Beach, we enjoyed eating a lot of delicious seafood which was caught and cooked on the very same day. It was such a wonderful feeling to be able to trust your food so completely. When we came home, buying seafood became a different game. We need to carefully inspect every element of the food before bringing it home.

So when we have good ingredients, we want to make the best of it. Minimal and uncomplicated cooking is good because it allows the ingredients to shine, and that’s really the best way to appreciate food.

Yellow Curry Powder is very subtly aromatic. It’s a mixture of many beautiful spices with the mellow yellow tone. Just a pinch of the powder can enhance the flavor of meat and seafood so it’s perfect addition to our hard to find seafood.

Here I made Stir-Fried Squid with Yellow Curry Powder. Actually, I like it with crab better, but everyone likes squid here. Its juicy sweet slices are quite satisfying to eat with hot with rice. This dish takes roughly 7-10 minutes to manage so make sure you have a bowl of rice ready to eat with before you even start cooking.

Stir Fried Squid with Yellow Curry Powder


500 Squid- Clean and sliced

2 tsp Yellow Curry Powder

2 tbsp Oyster sauce

½ tbsp sugar

2 tsp light soy sauce

1 tsp fish sauce

4-6 cloves of garlic

1 large onion- sliced

1 cup- sliced Chinese Celery

5-6 dried red chilies

2 eggs- beaten

½ chicken stock

2 tbsp vegetable oil


Place a large pan over a high heat stove. When the pan is hot, add vegetable oil.

Fry dried red chilies until they turn deep brown, and remove from the heat and keep aside.

Add garlic to the oil and stir-fry until aromatic.

Add squid slices and give it a quick stir just to sear them.

Add yellow curry powder, oyster sauce, sugar, light soy sauce and fish sauce. Mix well.

Add onion and stir for 3-5 minutes, keep adding chicken stock when the dish becomes too dry, and cook until the squid slices are just cooked.

Add egg and stir until the eggs are scrambled and cooked.

Add sliced celery and deep fried red chilies, turn off the heat, and just give it a quick stir.

Serve hot with some rice.



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