What goes in:
Squid head – 600 gms
Coriander leaves paste – 100 gms
Ginger paste – 10 gms
Garlic paste – 10 gms
Green Chilli Paste – 15 gms
Coriander powder – 10 gms
Cumin powder – Half tspn
Onion crushed – 100 gms
Salt – 10 gms
Coconut Milk – 300 ml
Cashew paste – 100 gms
Garam Masala – 1 tspn
Lime juice – 10 ml
Curd beaten – 50 ml
Butter – 50 ml
Butter – 50 gms
Vegetable oil – 50 gms
How to prepare:
1. Heat oil and butter in a pan and fry onion to golden brown colour.
2. Add pasta and powdered spices and saute for 5 minutes, on a slow fire.
3. Add the squid head and saute for another 10 minutes, or until it is well cooked.
4. Add cashew paste, lime juice and coconut milk.
5. Simmer to reach desired consistency and serve hot.
Accompaniment: Dry Nut Pulao.
Cooking time: 45 minutes.
