Masala koonthal (spicy squid masala/calamari masala)
Ingredients
4
For marinade:
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Preparation
Preparation20 min
Cook time35 min
- Cut the squid into rings of 3mm - 4 mm and marinate it with salt, chilli powder and turmeric for 10 minutes.
- Heat a frying pan and add 2-3 teaspoons of oil. Add the marinated squid and sauté for a couple of minutes just until the squid is opaque/hard. Fish them out.
- In the same pan, add a couple of teaspoons more of oil and add chopped onion, salt, ginger and garlic. Keep sautéing until the onions are soft and start to take golden colour.
- Add chilli powder, pepper powder and saute for few seconds. If using high flame, add few teaspoons of water to avoid burning the spices.
- Add in the chopped tomatoes and few teaspoons of water. Close the lid and cook on low flame until tomatoes have become soft.
- Add the half cooked squid along with curry leaves and a couple of teaspoons of oil. Stir well. Close and cook in low flame until the squid is cooked thoroughly and is soft.
- Add a pinch of garam masala, stir well and close the lid and let the flavours to infuse.
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