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?)

Squid’s 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 you’re asked if you want it cleaned say yes! You don’t 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. There’s a good Turkish trick where you cut the tomato in half and rub it on a cheese grater to do this – it’s 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.