Thursday, November 20, 2014

Chilly Garlic Squid

  1. Medium sized Squid - 1 kg cleaned and cut into rings about 1/4th inch thick (Medium sized squid is tastier and more tender than Large ones)
  2. Kashmiri chilly powder - 2 tbsp
  3. Turmeric powder - 1/2 tsp
  4. Crushed black pepper - 1/2 tsp
  5. Garlic - 12 cloves crushed ,its ok to leave the skin on.
  6. Salt - to taste 
  7. Vinegar - 1.5 tsp 
  8. curry leaves - 2 springs
  9. Coconut Oil - 5 tbsp

Method :
Drain the water from the squid well. Mix all the ingredients together except the coconut oil and keep aside for 30 minutes.
Heat 2 tbsp coconut Oil in a  shallow large  non stick  pan and heat it on medium high.
When the oil is hot ,Pickup a hand full of the marinated squid and squeeze out the marinade and add to the hot pan and stir fry quickly for 2 minutes.(do not cook completely - this will be done at the last stage)
Remove the squid and masala with a slotted spoon and reserve in a plate.
Fry the remaining squid adding the oil as needed .
After the last batch of squid is done , pour in the remaining marinade/masala and fry on a low flame until the masala is browned.
Add the partly cooked squid back into the masala and stirfry for another 2 minutes.
Serve hot .

NOTE : Do not overcook Squid , it becomes tough.
Do not crowd the pan while frying , squid gives out a lot of water , it will steam rather than fry if you crowd the pan.
Cook on a high heat to seal the squid so that it retains the moisture inside.
If you plan on marinating few hours before cooking - do not add the vinegar . Add vinegar only 30 minutes before cooking any seafood. This is because the acid cooks the protein and changes the texture .

No comments:

Post a Comment

Popular Posts