Squid Masala

Ingredients

• - 500g squid
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Marinate: Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 15 minutes.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp fennel seeds and 3 garlic cloves to a smooth paste.
4. Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry 8 minutes until golden.
5. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes until soft.
6. Add spice powders: Add 1.5 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.
7. Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.
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. Add water and simmer: Add half cup water. Simmer on low heat 8-10 minutes until thick.
10. Serve: Adjust salt. Squid masala should be thick with the squid just tender. Serve with steamed rice or parotta.