Tender squid rings slowly braised in a glossy black ink sauce fragrant with lemongrass, ginger, kaffir lime leaves and turmeric, with tangy tamarind and a squeeze of lime. It’s a striking South-East Asian seafood dish. Squid is a lean source of protein, and the green beans, pak choi and brown rice add plenty of fibre.

Ingredients

Squid

2 tsp extra virgin olive oil
3 shallots, finely chopped
2 garlic cloves, chopped
1cm piece of fresh ginger, lightly bruised
1 lemongrass stalk, lightly bruised
2 medium chillies, split lengthways and seeds removed
10g kaffir lime leaves
1 tsp ground turmeric
450g squid (around 3 medium), cleaned and cut into 2–3cm rings (or 300g king oyster mushrooms plus 280g firm tofu for vegan)
1 sachet squid ink (around 8g), or the ink sacs from the squid
1 tbsp tamarind paste
2 tsp reduced-salt soy sauce (or tamari for gluten-free)
1 tsp fish sauce (or 1 tsp anchovy powder)
Juice of 2 limes
Few fresh coriander leaves

To serve

½ x 250g pouch cooked brown rice (or 50g dried brown rice)
300g green beans, trimmed (fresh or frozen)
200g pak choi, halved

Needed kitchenware

A medium lidded saucepan or deep frying pan, and a steamer or saucepan for the vegetables.

Instructions

If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).

Heat the oil in the pan over a medium heat. Cook the shallots, garlic, ginger, lemongrass, chillies and lime leaves until fragrant and soft (2–3 minutes). Stir in the turmeric for 30 seconds.

Add the squid and stir-fry for 1–2 minutes.

Add the squid ink, tamarind paste, soy sauce, fish sauce and 250ml water. Bring to a simmer, then cover and braise gently until the squid is tender (30–35 minutes).

Uncover and simmer until the sauce has thickened and turned glossy (5 minutes).

Meanwhile, steam or boil the green beans and pak choi until tender (5 minutes), and heat the rice pouch following the pack instructions.

Stir the lime juice into the squid and remove the lemongrass. Scatter with coriander and serve with the rice and vegetables.

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Storage information

Leave to cool within 1 hour, then cover and refrigerate for up to 1 day. Reheat gently until piping hot. Not suitable for freezing.

Tip

Lower carb: Skip the rice and add extra green beans or pak choi. Quick version: Cook the sauce first, then add the squid for the last 2 minutes only.

Cost-saving tips

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Balanced

Low fat

High protein

Halal Friendly

Gluten-free friendly

Moderate

Abbi

Head Chef