Squid Masala Fry
- 400 grams (4 medium sized) squid, cleaned and cut into rings
- 8-12 curry leaves 8-12 leaves
For the marinade:
- 30 red chillies, deseeded, soaked in warm water for 30 mins
- 10 fat cloves of garlic
- 1 inch ginger
- 1/2 teaspoon turmeric powder
- 1 lime sized ball of tamarind
- 1-1/2 – 2 teaspoons rock salt
- 1-2 teaspoons coconut oil
- 1/2 teaspoon white vinegar
- 6-7 curry leaves (optional)
- Drain (and discard) the water in which the chillies were soaked and grind the chilli skins along with the rest of the ingredients mentioned under ‘For the marinade’ to a fine paste. You will actually have more masala than you require for this recipe so use some to marinate the squid, reserve some to be added to the frying pan and store the excess in an airtight container and refrigerate and use it to fry prawns (masala fry) or to make the same dish again.
- Marinate the squid rings with the required amount of ground masala and keep aside for 30 mins.
- When you are ready to fry the squid, heat oil in a large frying pan and add the curry leaves and a little of the masala and fry until the raw smell of the masala vanishes
- Add the marinated squid and mix it along with the fried masala and stir fry for a minute or two. Then spread them out in a single layer and let them fry for a further minute or two till just done. (overcooking them will make them rubbery so keep an eye out)
- Remove onto a serving plate and garnish with chopped coriander if desired and serve hot with rice and curry or as an appetizer!
The nutritional values are only indicative.
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