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Very good recipe although it was originally a chicken recipe...
Ingredients:
Koonthal or squid -250g
Indian Shallots-100g(chopped)
Onion-1 large-chopped fine
Tomato-1-cut into small pieces
Copra-1 half-cut into small pieces(if u cant get proper copra use 75g dessicated coconut)
Ginger-25g
Garlic-25g
Green chillies-5
Red chilli powder-1 tsp
Pepper powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Cinnamon powder-1/4 tsp
Cardamom powder-1/4 tsp
Cloves powder-1/4 tsp
Fennel seed powder-1/2 tsp
Nutmeg powder-1/4 tsp
Curry leaves-2 sprigs
Salt-as required
Oil-as required
Method:
Marinate squid pieces with a little turmeric powder,chilli powder and salt and keep it aside for 10 minutes.Meanwhile whisk ginger,garlic,green chilli in a mincer.(Should not be ground to a paste).Heat oil in a wok.Add curry leaves.Once it has splutttered add onion& shallots.Saute it to a brown tinge.Add tomato,ginger-garlic-green chilli mix,saute everything together till you get a nice aroma.Keep stirring so that it doesnt stick to the vessel.Now add the copra pieces(To be honest the dessicated coconut that we get in the market is a poor substitute to the actual copra pieces, the real taste comes from that crunchy bite of copra,luckily copra is available in the Indian shops here, hope it is available elswhere as well).Now add squid pieces,all the spice powders and salt as required.Mix everything well.Keep stirring the whole mix until the squid is properly browned and cooked. Serve it hot with chappathi,paratha or with rice.Hot n spicy squid with the crunchy copra pieces is indeed irressistible...I'm off to have another mouthful!!
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Very good recipe although it was originally a chicken recipe...
Ingredients:
Koonthal or squid -250g
Indian Shallots-100g(chopped)
Onion-1 large-chopped fine
Tomato-1-cut into small pieces
Copra-1 half-cut into small pieces(if u cant get proper copra use 75g dessicated coconut)
Ginger-25g
Garlic-25g
Green chillies-5
Red chilli powder-1 tsp
Pepper powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Cinnamon powder-1/4 tsp
Cardamom powder-1/4 tsp
Cloves powder-1/4 tsp
Fennel seed powder-1/2 tsp
Nutmeg powder-1/4 tsp
Curry leaves-2 sprigs
Salt-as required
Oil-as required
Method:
Marinate squid pieces with a little turmeric powder,chilli powder and salt and keep it aside for 10 minutes.Meanwhile whisk ginger,garlic,green chilli in a mincer.(Should not be ground to a paste).Heat oil in a wok.Add curry leaves.Once it has splutttered add onion& shallots.Saute it to a brown tinge.Add tomato,ginger-garlic-green chilli mix,saute everything together till you get a nice aroma.Keep stirring so that it doesnt stick to the vessel.Now add the copra pieces(To be honest the dessicated coconut that we get in the market is a poor substitute to the actual copra pieces, the real taste comes from that crunchy bite of copra,luckily copra is available in the Indian shops here, hope it is available elswhere as well).Now add squid pieces,all the spice powders and salt as required.Mix everything well.Keep stirring the whole mix until the squid is properly browned and cooked. Serve it hot with chappathi,paratha or with rice.Hot n spicy squid with the crunchy copra pieces is indeed irressistible...I'm off to have another mouthful!!
Discuss
Add this link to...
Tell a friend
Bury
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