Squid in butter and curry leaves

Squid in butter and curry leaves is a slight variant of the more popular prawn dish I used to eat as a kid.  The key to this dish is to ensure that the squid is not overcooked, otherwise you’d end up with rubber-bands in your rice bowl.  I served the squid with lettuce leaves which I later used to mop up the lovely sauce.


  • 2 to 3 tbsp sunflower oil
  • 300g squid tubes, cleaned and cut width-ways into rings
  • a knob of butter
  • 1 brown onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1/2 green chilli, finely chopped
  • 1/2 tsp dried chilli flakes
  • a good handful of curry leaves
  • 1 tbsp dessicated coconut
  • 1 tbsp Chinese rice wine
  • 1 tbsp dark soy/kicap manis
  • salt to taste


  1. Heat 2 tbsp oil in a wok
  2. Once oil is hot, fry squid tubes in small batches for 2 to 3 minutes, topping up oil as required.  Transfer cooked squid to a plate
  3. Drain any excess oil and add a knob of butter to the wok
  4. Once butter has melted, fry the onions for a minute until fragrant, followed by the garlic, green chilli, dried chilli and curry leaves.  Fry for a further minute
  5. Add the dessicated coconut to the wok and fry until brown (1 to 2 minutes tops)
  6. Transfer the cooked squid back into the wok and add the rice wine and dark soy
  7. Stir well for a minute and season to taste
  8. Serve with steamed rice or noodles



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