Sotong Curry (Squid or Calamari in Curry Sauce)

Homemade Beluga Kaya
August 15, 2006
Mom’s Chili Tau Chu Crabs
August 28, 2006
It has been a long while since I was first inspired by a photo taken by boo-licious of of this sotong curry she reviewed sometime in my early days as a food blogger. I couldn’t resist the delicious looking sotong curry photo she took, so I pasted it on my desktop as a reminder I should cook this delicacy someday. That day has finally come!
Sotong also known as squid or calamari is a relative of the octopus family and available all year round. The only reason I hardly cook this dish is because sotong is very high in cholesterol. Reading taken from a writing by Sheldon Margen and Dale A. Ogar in our Star newspapers sometime ago states sotong has “239 mg of cholesterol per a three ounce cooked portion, 117 calories and 4 g of fat, but less than 1 g is saturated.” Just as a comparision, the same three ounce portion of crabs has 87 calories, 1.5 gm fat and only 85 gm of cholesterol. Even three ounce of fresh prawns (shrimps) only account for 166 mg of cholesterol, 89 calories and 1 g of fat.

Whether it is a myth or not that tamarind juice helps reduce cholesterol, I shall give it a shot!

6 fairly large squid / sotong (skinned, de-boned and inky eyes and teeth removed)
1 Tbsp tamarind paste / assam paste (soak in a small bowl of warm water, discard the seeds, retain tamarind water)
1 tsp shrimp paste / belacan (toasted till fragrant)
4 Tbsp olive oil
sea salt to taste
Ingredients to be blended
5 dried chilies
3 fresh large red chilies
5 bird-eye chilies
3 clove garlic
5 shallots
1/2 inch ginger
  1. Heat wok, drizzle with olive oil, stir in blended ingredients till fragrant.
  2. Add toasted shrimp paste, sugar and assam water. Put in the cleaned squid, stir just about 5 minutes. Always remember squid turns rubbery in texture once over-cooked.
  3. Sea salt to taste.
  4. Serve and decorate with some mint leaves.


  1. evan says:

    wow audrey, i’m drooling just looking at the pic! sotong is my favorite! must give your recipe a try some day. also love your shot, its a nice contrast with the mint leaves. great job girl!

  2. Gracio says:

    Hey Audrey, I was blog hopping & found yours. This sotong curry looks really good and yummy!

    Great job!


  3. Audrey Cooks says:

    Wow Evan! thanks, coming from a si fu like you.

    Welcome to my blog Grace, checked your blog out and you certainly have some of my favourites too. Yum!

  4. Alamak, this is my favourite but unfortunately my hubby doesn’t like this dish. So no chance to have this at home. 🙁

  5. eatzycath says:

    looks so good but alas, haven’t managed to convince my hubby that sotongs are edible food 🙁

  6. fooDcrazEE says:

    oooohh! i shouldnt have come in when i’m hungry……

  7. Audrey Cooks says:

    Edith, Cath and Mike, I came to a conclusion that some ppl either are hard core sotong lovers or they absolutely categorise sotong as non-edible food. There is no ‘sitting on the fence issue’.My mom-in-law still thinks they are rubberbands! chuckle!

  8. evan says:

    hi audrey, just to let u know i’ve moved to blogspot. i havent been able to access blogdrive for one whole day already n its driving me crazy! i think blogger will be more stable and i managed to do up my layout exactly the way it is. there are only 5 entries now, but when i’m able to access my blogdrive acct, i’ll move everything over. pls change yr link accordingly. im at :

    see ya around =)

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