Hong Kong Street-Style Curried Squid

500g baby squid, cleaned
½ red onion, finely sliced (or 4 Thai shallots)
4 garlic cloves, roughly chopped
2 tablespoons vegetable oil
200ml evaporated milk
300ml chicken stock

The Curry Base
1 tablespoon Madras curry powder
1 teaspoon ground turmeric
1 teaspoon cumin seeds (or ground cumin)
8–10 fresh curry leaves (optional)
1 cinnamon stick (or cassia bark)

The Seasoning
1 teaspoon salt
½ tablespoon sugar

PREPARATION

1. Slice the onion and roughly chop the garlic. Open the squid tubes, score both sides in a criss-cross pattern and cut into bite-sized pieces. Leave the tentacles whole.

COOKING

1. Heat the vegetable oil in a saucepan or wok over a medium heat.
2. Add the onion and cook until softened with just a little colour.
3. Stir in the garlic and cook until fragrant.
4. Add the curry powder, turmeric, cumin, curry leaves and cinnamon stick. Stir-fry for about 30 seconds until aromatic.
5. Add the squid and stir-fry until it releases its natural juices and forms a curry paste with the spices.
6. Season with the salt and sugar.
7. Pour in the evaporated milk and chicken stock, stirring well to combine.
8. Bring to the boil, then reduce to a gentle simmer.
9. Cover with a lid and braise gently for 45 minutes, until the squid is tender.
10. Remove the cinnamon stick before serving if desired.
11. Serve hot with steamed jasmine rice or warm crusty bread for dipping into the rich curry sauce.

School of Wok Tips

• Squid can be cooked very quickly or slowly braised—this longer cooking method makes it beautifully tender.
• Fry the spices briefly before adding the squid to release their full flavour without burning them.
• Evaporated milk is the signature ingredient that gives Hong Kong curry its rich, nostalgic flavour.
• Fresh curry leaves aren't traditional in every Hong Kong version, but they add a wonderful aromatic lift.

FAQs

Why isn't the squid tough after 45 minutes?
Squid becomes tough when cooked for only a few minutes, but slow braising allows it to become tender again as the connective tissue breaks down.

Can I use larger squid instead of baby squid?
Yes. Simply cut larger squid into bite-sized pieces before braising.

What should I serve with it?
Steamed jasmine rice is the classic accompaniment, although crusty bread is also excellent for soaking up the rich curry sauce.