Squid Pepper Fry

Method

1. 1

   Clean squid: Pull the head from the tube, remove the transparent quill and ink sac. Peel the outer skin. Cut tubes into rings and tentacles into pieces. Wash thoroughly.

2. 2

   Marinate squid: Mix with 1 tsp turmeric, 1 tsp red chilli powder and salt. Marinate 15 minutes.

3. 3

   Make pepper masala: Crush 2 tsp black peppercorns coarsely — keep them chunky, not fine powder. Combine with 1 tsp cumin powder and half tsp garam masala.

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 tomato: Add 1 tbsp ginger-garlic paste then 2 chopped tomatoes. Cook 6 minutes until soft.

6. 6

   Add coarse pepper masala: Add the crushed pepper mixture to the pan. Fry 2 minutes.

7. 7

   Add marinated squid: Add squid and toss on high heat 3-4 minutes. Squid cooks very quickly — do not overcook or it becomes rubbery.

8. 8

   Cook until dry: Cook on medium-high heat 3-4 more minutes tossing until the masala coats the squid and the sauce is dry.

9. 9

   Add final seasoning: Add fresh curry leaves and adjust salt.

10. 10

    Serve: The coarse pepper is the dominant flavour. Squid should be just tender — not rubbery. Serve with steamed rice or parotta.