Squid rings marinated in generic masala and pan roasted along with shallots, sliced ginger garlic, tomato and curry leaves. Finally adjust the taste by adding up few more spice powders and salt. The end product is totally yummy
Preparation Time:
30 min
Ingredients:
- 250g squid rings
- 10 pods garlic
- 10 shallots
- 1 inch ginger
- 1/2 tsp turmeric powder
- 1 tsp fennel seeds
- 2 dried red chillies
- 1 big tomato (sliced)
- 1 cup sliced onion
- 1/2 tsp garam masala
- 1 tsp coriander powder
- curry leaves
- For Marination –
- 1 tsp red chilli powder
- 1/4 tsp pepper powder
- 1/4 tsp turmeric powder
- Lemon drops (5 ml)
Instructions:
- Wash and clean the squid rings and marinate it with the ingredients mentioned in the marinade section above for about 10 minutes.
- Pound/ blend. together the garlic, ginger, and shallots to form a coarse paste. I would personally prefer pounding it in a mortar and pestle set.
- In an earthern clay pot/ small kadai add the marinated ring. Cover and cook on medium flame for about 10 minutes till the water oozing out of the squid rings dries out. Turn off the heat and set aside.
- Heat oil in another pan and add the fennel seeds and dried red chillies. Fry for a few seconds.
- Add the sliced onion and curry leaves. Fry until the onion turns translucent.
- Add the garlic-ginger-shallot paste and fry until the raw smell disappears.
- Add the turmeric powder, chilli powder, pepper powder, and coriander powder. Mix well and fry for a minute.
- Add the sliced tomato and fry until it turns mushy.
- Add the squid rings and mix well. Cook for 5-7 minutes or until the squid is cooked through.
- Add the garam masala and mix well. Cook for another minute.
- Serve hot with rice or bread.
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Macros:
- Total Calories: 250 kcal
- Carbs: 15g
- Proteins: 30g
- Fats: 9g
