Asian-Inspired

Turmeric Squid Stir-Fry

Turmeric Squid Stir-Fry
This is a dish my mom taught me as an easy, no fuss way to prepare squid for the dinner table. The turmeric imparts a unique taste that compliments the texture of the squid. Her traditional way is to use all ingredients I’ve listed except for the egg, yielding a somewhat wetter and less denser version. I’ve modified it slightly to add a scrambled egg to thicken the dish while adding additional texture, but you can opt to do it either way. It all depends on if you want more sauce or prefer it dry.

Turmeric Squid Stir-Fry

There can be some confusion on the difference between squid and calamari. Some say calamari is cooked squid and is the Italian word for it. Some say there is no difference. Some swear by the the distinct difference in the tenderness. I myself got quite confused. Regardless, the easiest, foolproof way to distinguish between what you’re cooking is by the flaps; calamari’s wings, or flaps are longer and more triangular and spread all the way across their bodies. Squid have smaller, pointier flaps that are very narrow at the end.

Turmeric Squid Stir-Fry

Back to the dish, just make sure you prepare and clean the squid well as it can make all the difference between a good dish and a bad, slimy one. Always remove the cartilage running along the entire length of the squid. pull it out and it comes off clean. It should look like a clear sliver of glass. Rinse, rinse and rinse to get nice, clean rings.

Turmeric Squid Stir-Fry

The result should be tender squid rings which have absorbed the flavor from turmeric, an ideal side dish to go along with rice.

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Turmeric Squid Stir-Fry

Turmeric Squid Stir-Fry


  • Author: The Cooking Jar
  • Yield: 2 1x

Ingredients

Scale
  • 1 lb. squid, cleaned and cut into rings
  • 1/4 yellow onion, sliced
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 1 egg, beaten (optional)

Instructions

  1. Prepare the squid accordingly and rinse thoroughly. Pat dry with paper towels
  2. Over medium high heat, saute the onions until translucent
  3. Toss in the squid rings, turmeric powder and salt to taste
  4. Simmer until all the liquid has evaporated and the squid has cooked down, about 5 minutes
  5. Pour in beaten egg and whisk continuously, until the egg has cooked into a dense scramble. Mix thoroughly
  6. Dish and serve hot
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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2 Comments

  • Reply
    Navaneetham Krishnan
    November 21, 2013 at 3:27 PM

    Turmeric is the must spice for most of my dishes. It contains medicinal values and health benefits. Its also perfect to remove adour from meat, poultry and others. Am admiring this simple squid recipe, quite a simple do but with a fabulous outcome.

    • Reply
      The Cooking Jar
      December 4, 2013 at 7:05 PM

      Many thanks Nava. My mother introduced me to the wonder of turmeric and how it can produce simplistic but flavorful meals with all kinds of ingredients; chicken, squid, crab.

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