Dry squid curry -- (from Australian Women’s Weekly, Easy-Malaysian Style Cookery)

500 g squid tubes
4 cloves garlic, crushed
2 tbsp mild chili powder
2 tbsp tomato sauce
1 tsp turmeric
1 tsp soy sauce
1 tbsp tamarind paste
1 tsp fish sauce
2 tbsp hot water
½ tsp sugar
2 tbsp vegetable oil
1/3 c lemon juice
2 medium onions, finely chopped
2 tbsp packaged fried onions

Cut squid into rings. Combine squid, chili powder and turmeric in bowl; mix well. Place tamarind paste ad hot water in bowl, stand 10 minutes. Squeeze liquid from tamarind, strain and reserve liquid; discard tamarind.

Heat oil in pan, add squid mixture, cook, stirring until squid changes color; remove from pan. Add onions and garlic to same pan, cook, stirring, until onions are soft. Add reserved tamarind liquid, sauces and sugar, cook stirring occasionally about 4 minutes.

Return squid to pan, add juice, stir over heat until squid is tender. Serve curry sprinkled with fried onions.

Serves 4.

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