Squid in seafood is good source of protein and
good cholesterol . Deep frying increases the bad
cholesterol levels,like fried calamari . When
cooked or baked the effects are vice-versa.So do
your check before cooking . Once in a way
having dishes like this is no sin,but considering
healthattacks it’s best to give prominence to
what you put on the table .
This recipe is boiled and stir fried with less oil.
An excellent side dish for any meal !
To the recipe now
INGREDIENTS
500 gm cleaned and cut squid
2 onions sliced
2-3 tomatoes
1/4 of a coconut
A little tamarind soaked in water ( size of
gooseberry) or kokum or vinegar
1 tbsp chilli powder
3/4 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp coarsely ground pepper
1 tsp cummin seed powder
1/2 tsp garam masala
1 tsp ginger garlic paste
Curry leaves
Salt to taste
2 tbsp coconut oil + a little butter or ghee
1 tsp rice flour ( to thicken )
1 tsp chilli powder (for cooking in pressure )
METHOD
•First cook the squid with 1 tsp chilli powder
and salt in a pressure cooker for 2 whistles.
•Allow the steam to release on it’s own.
•Heat oil in a kadai add curry leaves and
onions and sauté till light brown.
•Grind the tomato,tamarind and coconut
together,and add to the onions .
•Add in the rest of the spices and cook till oil
starts to separate .
•Add the cooked and strained squid ( reserve a
cup of the liquid ) and mix well.
•Next add the reserved stock with rice flour
and cook till thick mixing at intervals .
•Finally add a tsp of ghee or butter and remove
from fire .
Garnish with kasuri methi or curry leaves
•Serve!
