YT Recipe

Black Calamari (Johor Style)

Black Calamari (Johor Style) is a medium Malaysian recipe that serves 3. 250 calories per serving. Recipe by Nasser's Kitchen on YouTube.

Prep: 10 min | Cook: 14 min | Total: 34 min

Cost: $14.38 total, $4.79 per serving

Ingredients

  • 500 g Calamari (cleaned, skin removed, ink sacs kept)
  • 2 tbsp Chili Paste (spicy chili paste)
  • 1 cm Fresh Ginger (peeled, minced)
  • 5 pcs Shallots (peeled)
  • 1 tsp Belacan (Shrimp Paste) (a little, optional)
  • 1 cm Fresh Turmeric (peeled, minced; or 1/2 tsp turmeric powder)
  • 5 cloves Garlic (peeled)
  • 1 stalk Lemongrass Stalk (bruised)
  • 2 tbsp Cooking Oil (vegetable or canola oil)
  • 4 tbsp Water (divided, for ink distribution)
  • to taste Salt
  • 1 tsp Sugar
  • 1/2 tsp Tamarind Paste (add near end)

Instructions

  1. Prepare Ingredients

    Clean the calamari, remove the dark skin and set aside the ink sacs. Peel and finely mince the ginger, shallots, garlic and fresh turmeric. Bruise the lemongrass stalk by crushing it with the back of a knife.

    Time: PT5M

  2. Blend Spice Paste

    Add ginger, shallots, belacan, turmeric, garlic and chili paste to the blender. Blend until a smooth paste forms, adding a splash of water if needed.

    Time: PT5M

  3. Heat Oil

    Place the stainless steel saucepan over medium heat and add the cooking oil. Let the oil heat up for about 2 minutes.

    Time: PT2M

    Temperature: medium heat

  4. Sauté Paste

    Pour the blended spice paste into the hot oil. Stir continuously and sauté until the mixture becomes aromatic and most of the moisture evaporates, about 4 minutes.

    Time: PT4M

    Temperature: medium heat

  5. Add Lemongrass

    Add the bruised lemongrass stalk to the saucepan and stir for 1 minute to release its fragrance.

    Time: PT1M

    Temperature: medium heat

  6. Add Calamari and Ink

    Add the cleaned calamari pieces and the reserved squid ink to the pan. Mix quickly so the ink coats the calamari evenly.

    Time: PT3M

    Temperature: medium heat

  7. Distribute Ink with Water

    Pour 2 tbsp of water into the pan and stir to fully dissolve the ink into the gravy.

    Time: PT1M

  8. Adjust Consistency

    Add a little more water (up to 2 tbsp) if needed, but keep the sauce thick.

    Time: PT1M

  9. Season

    Season with salt, sugar and finally add the tamarind paste. Stir well and taste.

    Time: PT1M

  10. Finish Cooking

    Remove the pan from heat before the calamari is fully cooked; residual heat will finish the cooking process.

    Time: PT1M

  11. Serve

    Transfer the black calamari to a serving dish and serve hot with steamed rice.

    Time: PT0M

Nutrition Facts

Calories
250
Protein
10g
Carbohydrates
4g
Fat
7g
Fiber
0g

Dietary info: Pescatarian, Gluten-Free, Dairy-Free

Allergens: Shellfish (shrimp paste), Seafood (calamari)

Last updated: April 7, 2026

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Black Calamari (Johor Style)

Recipe by Nasser's Kitchen

A striking Malaysian Johor‑style black calamari dish made with fresh squid ink, aromatic ginger, garlic, lemongrass and a spicy chili‑shrimp‑paste blend. The ink gives the gravy a deep black colour and a briny umami flavour. Cooked quickly to keep the calamari tender, this dish is perfect served hot over steamed rice.

MediumMalaysianServes 3

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
17m
Prep
7m
Cook
10m
Cleanup
34m
Total

Cost Breakdown

$14.38
Total cost
$4.79
Per serving

Critical Success Points

  • • Do not overcook the calamari – it becomes rubbery
  • • Add tamarind paste near the end to avoid toughening the squid
  • • Ensure all the blended paste is sautéed and no residue is left in the pan
  • • Remove from heat before the calamari is fully cooked, letting residual heat finish cooking

Safety Warnings

  • • Be careful when handling hot oil to avoid splatter
  • • Squid ink can stain clothing and surfaces; wear an apron
  • • Use a sharp knife when cleaning calamari to avoid cuts
  • • Do not overcook calamari as it becomes rubbery
More like this:Malaysian RecipesMain Course RecipesMore by Nasser's Kitchen

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