This is gravy which I was talking about. My hubby’s favorite one. My first attempt of cleaning and making of a spicy squid gravy, which turned out sensational. Everyone in my family loved it, I even send a small container for my sister and she loved it a lot. I have another batch of squidy lying in my freezer, I am planning to make something different with that. May be it will turn into calamari fries or a spicy squid roast, who knows..I will updates as soon as I am done with that.
I was very much worried when I was making this curry. Since it is my first attempt I have no idea how this will turn out. But as a surprise it came out soooo good. As a additional note, my hubby gave me a thumbs up for this. I used baby squids for this, which are very tender and succulent. The gravy itself is a simple yet spicy one, I cooked it in a roasted coconut gravy which has the right amount of spicyness and sourness which was perfect.
I hope you will love it as much my hubby did..Try it and tell me how it turned out.
Onion – 1 chopped
Tomatoes – 1 chopped
Tamarind – 1 small lemon size
Salt to taste
Curry Leaves – 2 springs
Coconut Oil – 3 tblspn
Baby Squid – 2 cups cleaned and sliced
Salt to taste
Turmeric powder / Manjal podi – 1 tsp
Ginger Garlic Paste – 1 tblspn
For Coconut Masala:
Coconut – 2 cup
Coriander Seeds – 3 tblspn
Dry red Chilli – 8 or to taste
Take the cleaned squid in a bowl and add ginger garlic paste, salt and turmeric powder and mix well. Marinate it for 10 mins.
Take tamarind fruit in a bowl and cover with water. Let it soak for 10 mins. Squeeze the pulp with your hands and strain the juice.Set this aside.
Take coconut, coriander seeds and dry red chilli in a heavy bottom pan and start roasting till you see the coconut changing colour to dark brown. Allow this to cool down and take it in a blender and make into a fine puree adding some water.
Now take coconut oil in a kadai. I used my earthern ware. Heat the oil to a high heat.
Add in curry leaves and onions and mix well. Cook for a min.
Add in tomatoes and mix well. Now add in the marinating squid and give everything a good stir.Mix for 3 mins.
Now add in the ground masala and water and bring everything to a boil.Season with salt.
Add the tamarind water and mix well.
Cover and simmer for 15-20 mins till oil floats on top and the squid is cooked.
Finish the gravy with a drizzle of coconut oil.
|Soak some tamarind in water|
|Clean and Slice your squid|
|add salt, turmeric and ginger garlic paste to it|
|and mix well|
|Take coconut, red chilli and coriander seeds in a kadai|
|and start roasting|
|roast till they turn golden brown|
|Remove that to a blender|
|and make into a fine puree|
|fry onions and curry leaves in coconut oil|
|fry till they turn translucent|
|and mix well|
|add the squid pieces|
|and saute them in oil|
|now add the coconut puree|
|add the tamarind water|
|bring it to a boil|
|cover and simmer|
|till oil separates on top|
|taste great with rice|