Malabar Squid Curry

Big Sam’s Ingredient: Squid
Preparation Time: 30 Minutes
  • Squid: 500 g
  • Onion: 3 (cut into 4 pieces)
  • Tomato Paste: 4 Tbsp.
  • Garlic Paste: 1 Tbsp.
  • Curry Leaves: 20
  • Dried Red Chili: 1
  • Fenugreek Seed: ½ Tsp.
  • Garam Masala Powder: 1 Tsp,
  • Turmeric Powder: ½ Tsp.
  • Red Chili Powder: ¼ Tsp.
  • Salt: 1 Tsp.
  • Vegetable Oil: 2 Tbsp.
To make the Paste:
  • Freshly Grated Coconut: 1 Cup
  • Coriander Powder: 1 Tsp.
  • Kashmiri Red Chili Powder: 1 Tsp.
  • Turmeric Powder: ½ Tsp.
For Tempering:
  • Curry Leaves: 10
  • Dried Red Chili: 1
  • Vegetable Oil: 1 Tbsp.
  1. Wash Squid thoroughly and cut into medium sized rings.
  2. Marinade Squid pieces with half of the Turmeric Powder, Red Chili Powder, and Salt and leave for 15 minutes.
  3. Take marinated Squids with 2 Cups of water in a pressure cooker and cook with the vent weight on until 3 whistles come out.
  4. Switch the flame off and wait until the pressure drops.
  5. To make the Paste:%making of malabar squid curry
  6. Dry roast grated coconut on a pan until it emits nutty aroma and turns light brown in color.
  7. Add Coriander Powder, Kashmiri Red Chili Powder, and Turmeric Powder and cook for 2-3 minutes in low flame and switch the flame off and wait till the mixture cooled down completely.
  8. Now make a smooth paste of the mixture by adding a little water.
  9. To make the Malabar Squid Curry:%making of malabar squid curry
  10. Heat Oil in a pan and temper the oil with dried red chili, fenugreek seed, and curry leaves.
  11. Add onion and fry for 2-3 minutes and add garlic paste and cook till the aroma of fried garlic comes out from
    the spice mix.
  12. Now add Tomato Paste and cook until the raw aroma of Tomato goes completely.
  13. Add remaining Salt, Turmeric Powder, and Kashmiri red chili powder.
  14. Now add the Coconut paste and mix thoroughly and cook for 5 minutes on low flame until oil comes out.
  15. Now add boiled Squid and mix thoroughly.
  16. Add 2-3 cups of water and cover the pan with a lid and cook for 7-8 minutes in low flame until desired consistency reached.
  17. Finish the curry with adding Garam Masala Powder.
  18. Tempering Malabar Squid Curry:%making of malabar squid curry
  19. Heat Oil in a tempering pan and temper the oil with Curry leaves and dried Red chili and add the tempering directly to the Malabar Squid Curry.
  20. Serve it with hot steamed rice.
Recipe & Image Credit: Visit site