I love squid, especially when it is deep fried and served with fish and chips.
I tried making squid once, many many moons ago and well I left it on a low heat while I made a phone call and when I came back it was as hard as the rubber on the tyres of a car.
After that I have always stayed away from cooking squid, and I have heard my mother talking about first soaking the squid in milk and then doing this and that so that it does not get rubbery and well it just seems too complicated for one simple dish.
I accidently bought a packet of squid and it has been sitting in the freezer staring at me every time I open the freezer…. Just sitting there starring at me… willing for me to make something with it.
And I finally did, I came across this recipe in one of my Indian cookbooks and I thought why not give it a try, I didn’t have high hopes when making the squid as I assumed that history would repeat itself and I would land up with a pile of spare tyres.
I was so wrong, the dish came out perfect, the squid was soft and tender and the gravy of this dish was so tangy and smelt so heavenly that I stealing a squid ring as I walked past this dish that when supper came around there wasn’t much left to eat.
- 2 x Tbsp oil.
- 2 x onions, finely sliced.
- 1 x Tbsp ginger garlic paste.
- 2 x green chillies, sliced lengthwise.
- A few curry leaves.
- 1 x tsp turmeric powder.
- ½ x tsp masala.
- 1 x tsp black pepper.
- 1 x tsp dhania powder.
- 3 x Tbsp tamarind paste.
- 3 x Tbsp desiccated coconut.
- ½ x cup water.
- Heat oil in a pot.
- Add the onions and saute till transparent.
- Add ginger garlic paste and chillies and cook for a couple of minutes.
- Add in the squid, curry leaves and give it a good stir.
- Add the spices and salt and mix well.
- Cover and cook for 5 minutes.
- Add the tamarind paste, coconut and water, stir and cover again and allow to cook for 10 minutes.
- Remove the cover from the pot and cook till the gravy has become thick and the water has been absorbed.