Ingredients4 h 30 m servings 409 cals
- 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.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 409 calories; 8.2 g fat; 43.9 g carbohydrates; 39.8 g protein; 529 mg cholesterol; 251 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 bac...
This recipe is terrific - we've tried it on salmon & trout. We made it for friends who said it was the best fish they've ever eaten.
I used dory fish. I do not if it was because I used fish instead of squid but it was way too salty. The belachan was overwhelming.