Spicy Stuffed Squids (Sotong Sumbat Berlada)

I've planned to cook this dish since last week after reading Saji July publication and bought two big squids for the purpose. Today, I read in CMG's blog about his photo was stolen and published in the same magazine. I shared his feeling of frustration on the non-ethical behaviour of Malaysian publishers. I decided to go ahead to try this dish but I hope the recipe published in the magazine comes from a genuine owner who ought to be given credits & respects.

 At first I tried to follow the measurements in grams but ended up the spices are awkwardly too much in proportions to the fish filling. Hence I did not follow the original measurements but using my own gut feel. Somehow the result was really tasty & delicious, especially the filling & the chili sauce. I would make this again in the future.

Source: Saji July'10 but modified to suit my own measurements
Makes 2 big Squids
FILLING INGREDIENTS:
100g Mackerel flesh
50g Shrimps - minced
1 tbsp Cuminl Powder
1 tbsp Chili Powder
1 tsp Fennel Powder
1 tsp Curry Powder
1 tsp Turmeric Powder

- Mix & stuff into squids.
- Place the head & pin with tooth pick.
- Grill until done.

SAUCE:
4 Green Chilies
1 Red Chili
Few Bird-eye Chilies
1 Lemongrass
1/2 Ginger Buds (Bunga Kantan)
5 Onions
4 cloves Garlic
Salt

- Blend all ingredients with some water.
- Heat up some oil & stir fry until fragrant.
- Pour on top of served squids.