Squid Masala

Method

1. 1

   Clean squid: Pull head from tube. Remove quill and ink sac. Peel outer skin. Cut tubes into rings and tentacles into pieces. Wash very thoroughly.

2. 2

   Marinate: Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 15 minutes.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp fennel seeds and 3 garlic cloves to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry 8 minutes until golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes until soft.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.

7. 7

   Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.

8. 8

   Add marinated squid: Add squid and toss on high heat 4-5 minutes. Squid cooks fast — do not overcook or it becomes rubbery.

9. 9

   Add water and simmer: Add half cup water. Simmer on low heat 8-10 minutes until thick.

10. 10

    Serve: Adjust salt. Squid masala should be thick with the squid just tender. Serve with steamed rice or parotta.