What goes in
- Small squid cleaned – 700 gms/1 1/2 pounds (about 32 pieces)
- Salt-1 tbspn
- Water- 1/4 cup
- Vegetable oil-4 tbspn
- Medium sized onion sliced- 4 nos
- Green chilies sliced- 1/2 btspn
- curry leaves- 20 nos
- Ginger sliced in julienne strips – tbspn
- Garlic, sliced – 1 tbspn
- Chilli powder – 1 tbspn
- Turmeric powder – 1 tbspn
- Coriander powder – 1 tbspn
- Lime juice – 1 tbspn
How to prepare
Cut squid*(item 1) into 1/2 inch/1.5 cm rings. In a pan bring water and salt(items 2 and 3) to a boil, add squid, and cook until tender. Drain immediately, discard fluids, and set squid aside. In a shallow frying pan saute items 4 to 9 at medium heat for about three minutes. Stir frequently to avoid browning of ingredients. Add items 10 to 12 and stir once again before adding squid rings. Stir ingredients, season with lime juice, and adjust seasoning with salt to taste.
The chilli-fried squid makes an excellent appetizer and is most attractively served on a banana leaf.
Accompaniment : Rice, idiappam, or appam, accompanied by an onion salad.
Cooking time : 45 mts.
*If market-cleaned squid is not available, remove the tube on the squid’s head, as it is tough and rubbery even when cooked. In addition, rub the dark-colored skin off the squid’s body, either with a towel or with the blunt side of a knife.
Courtesy : Casino Hotel, W/Island, Cochin-3, India
