Squid
with Cashew Nuts
Unlike many of the dishes I
cook that have been with me for years this is quite a recent
addition to the list. I was looking for something with an
Indonesian flavour to go with beef rendang (what else do
you do with the reduced price joint you spot in Sainsbury?)
Squids great; it can seem really exotic while being
very simple to work with. It has a subtle flavour and a
great texture but also takes on all the flavours around
it beautifully. It really needs to be purchased fresh from
a fishmonger and when youre asked if you want it cleaned
say yes! You dont need the ink for this dish, so why
bother with the mess.
Squid with cashews is actually quite quick to cook
and this, with two other dishs, rice and a generous stir
fried mixed vegetable served seven comfortably.
400-700g
cleaned squid
Generous handful raw, unsalted cashews
2 bay leaves
2 cloves garlic
1/2 teaspoon turmeric
I teaspoon cumin
I teaspoon tamarind paste
I stalk lemon grass
Teaspoon grated lemon peal
I piece fresh ginger half the size of a wine bottle
cork
1 teaspoon shrimp paste
6-8 shallots
1 teaspoon sugar
I tomato
Soy sauce
Combine Cashews, shallots, garlic, ginger, shrimp paste
and lemon grass (remove hard outer coating and chop finely
first) in a food processor and reduce to a course paste.
Heat some oil in a pan and briefly fry the cumin and turmeric
to bring the flavour out. Toss in the bay leaf and add the
paste from the processor. Cook over a low heat until the
mix starts too darken 5 minutes or so. Then add tamarind
(the ready prepared pulp which has the consistency of ketchup
is the easiest to work with), lemon peel and sugar.
Next add the squid which you should have already cut into
rings no more than a centimetre in width. Turn occasionally
and cook for about three minutes. Finally add the grated
pulp of the tomato without the skin. Theres
a good Turkish trick where you cut the tomato in half and
rub it on a cheese grater to do this its really
quick, but watch your fingers. Cook for half a minute or
so more and add soy too taste just a splash
this is not to be too strong a flavour use sparingly,
as one might salt. Serve.
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