What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5249596 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Squid in Curry Sauce

Fish and Seafood

Squid in Curry Sauce
2 fresh squid, heads remove and discard, beak, bones, and cartilage
1 carrot, peeled and minced
1 onion, peeled and minced
3 cloves fresh garlic, peeled and minced
1 cucumber, peeled, seeds discarded, and diced
2 Tablespoons vegetable oil
2 Tablespoons curry powder
1 Tablespoon Chinese rice wine
1 teaspoon coarse salt
1 teaspoon granulated sugar
2 dragon fruit, peeled and diced into one-inch pieces
2 Tablespoons cornstarch mixed with a like amount of cold water
1. Prepare the squid removing and discarding beak, bone, and cartilage.
2. Toss the carrot, onion, garlic, and cucumber pieces.
3. Heat a wok or fry pan, add the oil, then the vegetables, and stir-fry for one minute, then add the squid, curry powder, rice wine, salt, and the sugar. Stir two or three times before adding the dragon fruit pieces, and the cornstarch water. Stir for one minute until thickened, then serve in a pre-heated serving bowl.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720