Ingredients :
500 g fresh squid
5 shallots, 50 g
4 cloves garlic, 20 g
12 small green chillies, 100 g
15 g turmeric
10 g ginger
10 g galangal
2 Tbs cooking oil, 20 ml for frying
5 purut lime leaves
3 turmeric leaves
3 blades lemon grass, 25 cm each, bruised
250 ml thick coconut milk
100 g small potatoes, cleaned
1 tsp salt, 4 g (or to taste)
1/2 tsp ground coriander
1/2 tsp ground caraway
1/2 tsp ground nutmeg

Method :
Pull out the tentacles and foreign matter of the squid. Discard all the entrails of the body and peel of the membrane from the hood. Wash and drain.

Make shallots, garlic, green chillies, turmeric, ginger, and galangal into a paste. Fry until aromatic. Add purut lime leaves, turmeric leaves, lemon gras, and squid. Continue frying until squid changes color. Pour in coconut milk and add small potatoes. Let come to a boil whilst stirring to prevent coconut milk from curdling.

Season with salt, ground coriander, ground caraway, and ground nutmeg. Continue cooking until done and sauce thickens

Note :
4 servings

Source : Selera Magazine, October 1993