Ingredients:
500 g (1 lb) fresh squid, remove head and ink sac
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon dried shrimp paste (trasi)
1¾ cups coconut milk
4 kemiri nuts or brazil nuts, grated
1 stalk lemon grass, finely sliced or 1 teaspoon grated lemon rind
1 teaspoon palm sugar or substitute
4 tablespoons tamarind liquid or lemon juice to taste
Directions:
Wash well inside and out of squid and rub away spotted skin from body. Cut each squid in halves lengthways, then into bite-size pieces. Put all other ingredients except sugar and tamarind or lemon juice into a saucepan and bring to simmering point, stirring. Allow to simmer over low heat, uncovered, until thickened. Stir occasionally. Add squid, simmer for 5 to 6 minutes. Add sugar and tamarind or lemon juice, taste and add more salt if necessary. Serve hot with rice and vegetables.
