Ingredients:
• 500 g – squid
• 1 chopped Onion
• 2 tsp – ginger-garlic paste
• 1.5 tsp – chilli powder
• 1/2 tsp – pepper powder
• 1/2 tsp – Turmeric
• Curry leaves – 3 sprigs
• salt to taste
• 1/4 cup – coconut, grated
• 1 Green chilli
• 2 tbsp – oil
Method:
- Clean and cut the squid into rings. Mix the squid with a little bit of turmeric powder, chilli powder, salt and a sprig of curry leaves.
- Put the squid in an earthen pot. Cover and cook on low heat till the squid is nearly cooked.
- No need to add water as the squid will release its juices when it starts to cook.
- Increase the heat to high and let the liquid evaporate. Squid should not be cooked for long or else it will turn rubbery. Switch off heat and keep aside.
- Heat oil in a pan and add curry leaves and chopped onion. Saute till the onion turns translucent.
- Add the ginger-garlic paste and fry for a minute. Add the chilli powder, pepper powder and turmeric powder and saute for a few seconds.
- Add the cooked squid along with the grated coconut and stir well. Cook further for a couple of minutes.
- Serve hot.
- Recipe Courtesy: Mareena’s Recipe Collections