This is one of the many squid recipies I have collected over the years from family and friends.
Ingredients:
For the marination
Squid: 500 gm
Vinegar : 2 tbsp
Salt: 1 tsp
For the Gravy:
Shallots: 25, cleaned
Ginger: 1 inch piece
Garlic: 7 big cloves
Green chilli: 2
Tomatoes: 2 medium sized, chopped
Turmeric powder: 1/2 tsp
Red chilli powder: 2 and 1/2 tsp
Coriander powder: 2 tsp
Dry ginger powder(saunth): 1 tsp
Fennel powder(saunf): 1 tsp
Garam masala powder: 1 tsp
Coconut oil: 4 tbsp
Curry leaves: 1 sprig
Salt to taste
Method:
1. Clean, wash and cut the squids into 1/2 inch rings. Take the cut squids in a bowl and marinate with vinegar and salt. Mix well. refrigerate it for 3-4 hours. If short of time, then keep for 10 minutes.
2. Make a fine of paste shallots. ginger and garlic. Keep aside.
3. In an earthen uruli, heat oil. When hot add the curry leaves, when it begins to splutter, add the paste and 1 green chilli, cut.
4. When the raw smells goes, add the powder masalas, turmeric, red chilli powder, coriander powder, dry ginger powder and fennel powder.
5. When the oil starts to float, add the chopped tomatoes. Keep stirring the masala till the tomato become soft and mashy.
6. Add the squid, and mix well, till the squid gets well coated with the masala. Add a quarter cup of water and salt, mix well, close and cook for 5 minutes.
7. Now add the pepper powder and garam masala powder, mix well and cook on slow flow flame for 5-8 minutes.
8. When the masala is dry and the squids are cooked, put off the flame. Transfer to a serving bowl.
9. Serve hot with chapattis, parotta or naan.
Ingredients:
For the marination
Squid: 500 gm
Vinegar : 2 tbsp
Salt: 1 tsp
For the Gravy:
Shallots: 25, cleaned
Ginger: 1 inch piece
Garlic: 7 big cloves
Green chilli: 2
Tomatoes: 2 medium sized, chopped
Turmeric powder: 1/2 tsp
Red chilli powder: 2 and 1/2 tsp
Coriander powder: 2 tsp
Dry ginger powder(saunth): 1 tsp
Fennel powder(saunf): 1 tsp
Garam masala powder: 1 tsp
Coconut oil: 4 tbsp
Curry leaves: 1 sprig
Salt to taste
Method:
1. Clean, wash and cut the squids into 1/2 inch rings. Take the cut squids in a bowl and marinate with vinegar and salt. Mix well. refrigerate it for 3-4 hours. If short of time, then keep for 10 minutes.
2. Make a fine of paste shallots. ginger and garlic. Keep aside.
3. In an earthen uruli, heat oil. When hot add the curry leaves, when it begins to splutter, add the paste and 1 green chilli, cut.
4. When the raw smells goes, add the powder masalas, turmeric, red chilli powder, coriander powder, dry ginger powder and fennel powder.
5. When the oil starts to float, add the chopped tomatoes. Keep stirring the masala till the tomato become soft and mashy.
6. Add the squid, and mix well, till the squid gets well coated with the masala. Add a quarter cup of water and salt, mix well, close and cook for 5 minutes.
7. Now add the pepper powder and garam masala powder, mix well and cook on slow flow flame for 5-8 minutes.
8. When the masala is dry and the squids are cooked, put off the flame. Transfer to a serving bowl.
9. Serve hot with chapattis, parotta or naan.
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