This squid is from my Grandma. Seeing the way the ingredients gelled and melted into the masala, I got the recipe noted down from her. It's mildly spicy but the alluring scent of coconut oil along with the yummy chunks of fried coconut weave an enticing spell!! Why don't you see for yourself?
Ingredients for Marination:
Squids: 500 gms
Kashmir chilli powder: 2 tsp
Turmeric powder: 1/3 tsp
Vinegar: 1 tsp
Curry leaves: 1 sprig
Salt: 1 tsp
Ingredients for the Masala:
Green chillies: 2
Ginger: 1 inch piece, crushed
Garlic: 9, big cloves, crushed
Tomato: 1 and 1/2, finely chopped
Shallots: 10, chopped finely
Turmeric powder: 1/2 tsp
Kashmir chilli powder: 1 tsp
White pepper powder: 1/2 tsp
Crushed fenugreek: 1/2 tsp
Mustard seeds: 1 tsp
Coconut oil :4 tbsp
Curry leaves: 2 sprigs
Salt to taste
Coconut chunks browned in coconut oil: 1/4 cup
Method:
1. Wash. clean and cut the squids into 1 inch strips.Take a bowl, add squid and all the ingredients under marination. Mix well. refrigerate it for an hour.
2. In an earthen uruli, heat coconut oil, when hot add the mustard seeds. When it stops spluttering, add curry leaves, shallots and green chilies.
3. When the shallots become translucent, add the chopped tomatoes,keep stirring till the tomatoes are mushy and the oil starts to float.
4. Add the turmeric, chilli powder and crushed fenugreek seeds. Mix well. Keep stirring for 3-4 minutes.
5. Now add the marinated squids, mix well till the masala is well coated. On slow fire stir for 5 minutes.
6. Add water and see the seasoning and add salt if needed. Close and cook for 5- 8 minutes.
7. Open the lid and see if the squid are soft. Sprinkle pepper powder and browned coconut chunks, give it a good stir. Keep stirring for 2-3 minutes. Take off from fire, or else the squids over cooked turn rubbery or chewy.
8. Transfer to a serving bowl. Serve hot with rotis, naan or red rice with and dal curry.
Ingredients for Marination:
Squids: 500 gms
Kashmir chilli powder: 2 tsp
Turmeric powder: 1/3 tsp
Vinegar: 1 tsp
Curry leaves: 1 sprig
Salt: 1 tsp
Ingredients for the Masala:
Green chillies: 2
Ginger: 1 inch piece, crushed
Garlic: 9, big cloves, crushed
Tomato: 1 and 1/2, finely chopped
Shallots: 10, chopped finely
Turmeric powder: 1/2 tsp
Kashmir chilli powder: 1 tsp
White pepper powder: 1/2 tsp
Crushed fenugreek: 1/2 tsp
Mustard seeds: 1 tsp
Coconut oil :4 tbsp
Curry leaves: 2 sprigs
Salt to taste
Coconut chunks browned in coconut oil: 1/4 cup
Method:
1. Wash. clean and cut the squids into 1 inch strips.Take a bowl, add squid and all the ingredients under marination. Mix well. refrigerate it for an hour.
2. In an earthen uruli, heat coconut oil, when hot add the mustard seeds. When it stops spluttering, add curry leaves, shallots and green chilies.
3. When the shallots become translucent, add the chopped tomatoes,keep stirring till the tomatoes are mushy and the oil starts to float.
4. Add the turmeric, chilli powder and crushed fenugreek seeds. Mix well. Keep stirring for 3-4 minutes.
5. Now add the marinated squids, mix well till the masala is well coated. On slow fire stir for 5 minutes.
6. Add water and see the seasoning and add salt if needed. Close and cook for 5- 8 minutes.
7. Open the lid and see if the squid are soft. Sprinkle pepper powder and browned coconut chunks, give it a good stir. Keep stirring for 2-3 minutes. Take off from fire, or else the squids over cooked turn rubbery or chewy.
8. Transfer to a serving bowl. Serve hot with rotis, naan or red rice with and dal curry.
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