“This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid.” - by tomatoe2911
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
Nutrition
Amount Per Serving (2 total)
- Calories
- 409 cal
- 20%
- Fat
- 8.2 g
- 13%
- Carbs
- 43.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I made this because my fiance loves squid but wanted to try something different. I was going to use tin foil instead of the banana leaf, but I realized that we had one of those trees in our back yard..." See more! The next time I make this I will watch carefully the cooking time and NOT cover the grill (I overcooked this batch, cooking 15 mins with lid on). I will also use 1/2 the cumin. But otherwise this is a very good recipe and I can't wait to try it again!"
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