If you have followed me on Instagram and read my previous posts, you know my love for sea food and that I come come from a coastal village sea food is always available in abundance. As i have mentioned in one of my post earlier that apart from fish other shell fish were not allowed to us to be eaten on regular basis. Anyways yesterday I cooked squid after a very long time and here is the recipe that I had to share with you my lovely people.
Ingredients
1. Squid -200 gms cleaned and cut into rings
2. Red chilli powder - 2 tsp
3. Turmeric Powder - 1/4 tsp
4. Ginger and garlic paste - 1 tbsp
5. Juice of 1 lemon
6. Curry Leaves - 2 springs
7. Onions - 2 medium finely chopped
8. Ginger and Garlic chopped - 1 tbsp
9. Green Chillies - 2 slit
10. Tomatoes - 2 medium finely chopped
11. Pepper Powder - 1/4 tsp
12. Coconut Oil - 2 tbsp
13. Coriander Leaves - 1 tbsp chopped
14. Salt to taste
Method
Take the cleaned squid in a bowl, add 1 tsp red chilli powder, ginger garlic paste, lemon juice, salt and turmeric powder and marinate for 15 to 20 mins
Heat 1 tsp coconut oil in a pan, add in the chopped ginger garlic. slit green chillies and 1 spring curry leaves and saute for a minute till the raw smell is gone.
Add in the chopped Onions and saute till they are golden and soft, add the chopped tomatoes and cook till the tomatoes are soft and mushy.
Add the red chilli powder and coriander leaves and cook for 1 minute. The masala should not be too liquidy.
In another pan heat coconut oil, add the remaining curry leaves and marinated squid and cook on high flame till the squid is half done. ( the reason for this is, squid tends to release lots of water, so the curry sauce will turn too watery and will late too much cooking time to dry up the excess liquid)
Add the semi cooked squid into the prepared onion and tomato masala and cook for 5 -7 mins. Add in the remaining coriander leaves, pepper powder and lemon juice. Check salt for seasoning.
Serve with chapati or neer dosa or even by itself as an appetizer.
Ingredients
1. Squid -200 gms cleaned and cut into rings
2. Red chilli powder - 2 tsp
3. Turmeric Powder - 1/4 tsp
4. Ginger and garlic paste - 1 tbsp
5. Juice of 1 lemon
6. Curry Leaves - 2 springs
7. Onions - 2 medium finely chopped
8. Ginger and Garlic chopped - 1 tbsp
9. Green Chillies - 2 slit
10. Tomatoes - 2 medium finely chopped
11. Pepper Powder - 1/4 tsp
12. Coconut Oil - 2 tbsp
13. Coriander Leaves - 1 tbsp chopped
14. Salt to taste
Method
Take the cleaned squid in a bowl, add 1 tsp red chilli powder, ginger garlic paste, lemon juice, salt and turmeric powder and marinate for 15 to 20 mins
Heat 1 tsp coconut oil in a pan, add in the chopped ginger garlic. slit green chillies and 1 spring curry leaves and saute for a minute till the raw smell is gone.
Add in the chopped Onions and saute till they are golden and soft, add the chopped tomatoes and cook till the tomatoes are soft and mushy.
Add the red chilli powder and coriander leaves and cook for 1 minute. The masala should not be too liquidy.
In another pan heat coconut oil, add the remaining curry leaves and marinated squid and cook on high flame till the squid is half done. ( the reason for this is, squid tends to release lots of water, so the curry sauce will turn too watery and will late too much cooking time to dry up the excess liquid)
Add the semi cooked squid into the prepared onion and tomato masala and cook for 5 -7 mins. Add in the remaining coriander leaves, pepper powder and lemon juice. Check salt for seasoning.
Serve with chapati or neer dosa or even by itself as an appetizer.
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