Spicy Squid
This aromatically spiced squid dish, cumi cumi smoor, is simple yet delicious. Gone are the days when cleaning squid was such a chore: today they can be bought ready-cleaned from fish shops, market stalls and the fish counters of large supermarkets.
Ingredients
- 675g / 1½lb squid
- 45ml / 3 tbsp groundnut oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 beefsteak tomato, peeled and chopped
- 15ml / 1 tbsp dark soy sauce
- 2.5ml / ½ tsp grated nutmeg
- 6 cloves
- 150mI / ¼ pint / ⅔ cup water
- juice of ½ lemon or lime
- salt and ground black pepper
- fresh coriander leaves and shredded spring onion, to garnish
- boiled rice, to serve
Preparation
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- Rinse and drain the squid, then slice lengthways along one side and open it out flat. Score the inside of the squid in a lattice pattern, using the blunt side of a sharp knife, then cut it crossways into long thin strips.
- Heat a wok and add 15ml / 1 tbsp of the oil. When hot, toss in the squid strips and stir-fry for 2-3 minutes, by which time the squid will have curled into attractive shapes or into firm rings. Lift out and set aside.
- Wipe out the wok, add the remaining oil and heat it. Stir-fry the onion and garlic until soft and beginning to brown. Stir in the tomato, soy sauce, nutmeg, cloves, water and lemon or lime juice. Bring to the boil, lower the heat and add the squid with seasoning to taste.
- Cook the mixture gently for a further 3-5 minutes stirring from time to time to prevent sticking. Take care not to overcook the squid.
- Divide boiled rice among 3-4 serving plates and spoon the spicy squid on top. Garnish with coriander leaves and shredded spring onions and serve.
Serves 3-4.