Bengali-style Sotong Kangkung Curry

Ingredients

In this Bengali adaptation of Sotong Kangkung, we incorporate Bengali spices and flavors to create a unique twist. The original Malaysian dish is typically spiced with chili, garlic, and shrimp paste, while the Bengali version uses a combination of turmeric, cumin, coriander, and mustard seeds for a more aromatic and earthy flavor profile. Additionally, the use of water spinach, a popular leafy green in Bengali cuisine, adds a distinct taste and texture to the dish. We alse have the original recipe for Sotong kangkung, so you can check it out.

• 500g squid, cleaned and sliced into rings 500g squid, cleaned and sliced into rings
• 300g water spinach (kangkung), washed and cut into 2-inch pieces 300g water spinach (kangkung), washed and cut into 2-inch pieces
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat mustard oil in a pan over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add ginger paste and garlic paste. Cook for a minute.
5. 5.
   Add tomato puree, turmeric powder, cumin powder, coriander powder, and salt. Cook until the oil separates from the masala.
6. 6.
   Add the sliced squid and cook for 5 minutes until it turns opaque.
7. 7.
   Add water spinach and green chilies. Cook for another 5 minutes until the spinach wilts.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Squid — Ensure that the squid is cleaned properly and sliced into even rings for even cooking. Do not overcook the squid as it can become rubbery. Cook it just until it turns opaque and tender.

Tips & Tricks

• If water spinach is not available, you can substitute it with spinach or kale.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• For a richer flavor, marinate the squid in a mixture of turmeric, salt, and lemon juice for 30 minutes before cooking.
• Serve the curry with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Bengali-style Sotong Kangkung Curry hot with steamed rice or freshly made roti. Garnish with fresh coriander leaves for added freshness and aroma.

Presentation advice

Present the Bengali-style Sotong Kangkung Curry in a vibrant serving dish, allowing the rich yellow curry to take center stage. Garnish with a sprinkle of fresh coriander leaves for an appealing pop of green.