Two Sundays ago, it was clams, and last Sunday it was time to dish up some delish Squid. My obsession with the Belapur Fish Market continues, and I picked up a kilo of squid for 500 bucks. They were not as big as I was expecting, but nevertheless, decent enough to enjoy chunks of delicious bites. Our ride to the Mumbai-Goa highway was cool, and we halted at Joshi Vadewale for some piping hot Poha. The refuel was necessary, and we headed back on our machines to our home. I planned to dish up some rustic village-style Squid Masala. Essentially, a no-frills recipe that is hands-down simple and requires minimal ingredients. My refrigerator was stocked with some tangy Prawn Pickle, and I decided on a pairing of Squid and Prawn Pickle with steamed rice. Voilà , that makes a perfect Sunday Meal, and what better than to pair it with a few pegs of vodka? Cheers, Sunday is sorted.
Prep Time – 45 minutes
Cook Time – 20 minutes
Serves – 2
Ingredients:
Squid – 500 gms
Onions – 60 gms
Tomato – 30 gms
Green Chillies – 5 gms
Ginger-Garlic paste – 2 tbsp
Turmeric powder – 2 tbsp
Vinegar – 2 tbsp
Garlic ( chopped ) – 2 tbsp
Mustard seeds – 1 tbsp
Fish Masala – 3 tbsp
Fish sauce – 1 tbsp
Coriander powder – 1 tbsp
Cumin powder – 1/2 tbsp
Red Chilli powder – 1 tbsp
Chilli flakes – 2 tbsp
Salt – to taste
Sesame Oil – 20 ml
Lemon juice – 1 tbsp
Method:
1 ) Wash the squid thoroughly and remove skin. Add a little turmeric and salt and mix well. Wash under running water for two to three times. Set aside.
2 ) Marinate the squid with one tablespoon of turmeric, two tablespoons of fish masala and vinegar. Cover and let it refrigerate for 30 minutes.
3 ) Chop onions, tomato, and green chillies. Once done with the refrigeration of the squid. Remove.
4 ) Heat oil. Fry the onion, tomato and green chilli. Add ginger-garlic paste and saute further.
5 ) Add turmeric powder, mustard seeds, cumin powder, coriander powder and chilli powder. Fry further.
6 ) Add the squid. Add red chilli powder, remaining fish masala, chopped garlic, fish sauce and chilli flakes—season with salt. Mix well. Cover and cook for 10 minutes over a low flame. Keep sauteing in between. Once done, check for a thick consistency. Remove from flame and serve hot.
