Not to be confused with the myriad sambals that make up the family of uber-spicy, saucy accompaniments found throughout Indonesia, Malaysia, Brunei and Singapore, this curry is meaty with squid and makes a great dinner when served with plenty of rice and a stir-fried vegetable or two. It’s quite fiery, so tone down the chilli factor if you want. Fresh squid is most definitely the go here – frozen squid is rubbery and gives out water when you cook it, which is most unpleasant. It’s not hard to deal with fresh squid. Just remember to cut out the hard beak in the middle of the tentacles, get rid of all the innards and give the tubes a really good rinse after you’ve gutted them.