Squid in a curry

I feel a sense of accomplishment when my squid gets cooked to perfection. This traditional way of cooking any seafood is quite common in North Kerala and this is my Mom’s recipe. As you will see, this recipe requires one to knead the masala with their hand. So the reverberance of your heart, positive aura and passion trickles down to your hand and fingers to make this dish different from person to person smile emoticon . The trick is to get the squid cooked just right so that its not chewy and rubbery. This post focuses on getting the technique of cooking squid in a curry. Please read on

10 medium sized squid tubes cut into 
4 tablespoon cooking oil
2 table spoon coconut oil
1.5 Onions chopped 
2 medium tomatoes chopped in to medium pieces
40 grams tamarind soaked in 200 ml water
6-8 cloves of garlic
1 inch piece of ginger
2 tablespoon Kashmiri red chilly powder (1 tablespoon if you have the normal chilli powder)
1 teaspoon turmeric powder
1 and 1/2 teaspoon cumin (freshly ground, preferably in a mortar and pestle)
6-8 green chilies slit in to half
3 sprigs curry leaves
Take a thick bottomed pan or khadai, add onions, ginger, garlic, green chillies, red chilli powder, 1 teaspoon cumin powder, turmeric powder, tomatoes, curry leaves and cooking oil and salt to taste. Mix thoroughly, kneading with the hands so that all the ingredients are mixed well. Now add the tamarind water and again mix well with the hand and adjust the salt. Add 2 squids cut into the mixture and cook for 10 mins occasionally stirring. This ensures that the taste of the squid gets into the curry very well. Now add the rest of the cut squids and bring it to boil (MAX 2 mins) and turn off the heat. Take it out of the heat, sprinkle the ½ teaspoon cumin powder and drizzle the coconut oil and again swirl and keep it closed and let it rest for 5 mins.

** It is important to follow the process precisely as per the timing mentioned above to get the squid cooked to perfection.

Categories: Travel Cuisine


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