Masala koonthal (spicy squid masala/calamari masala)

Ingredients

• 170 gms cleaned squid/Calamari/koonthal/Kanava

For marinade:

• ½ teaspoon paprika/Kashmiri Chilli powder
• ½ teaspoon turmeric powder
• A pinch of salt

Others:

• coconut oil or other oil- as required
• ½ cup chopped onions, ½ of a large onion
• 1 large clove of garlic, chopped
• A small piece of ginger, chopped
• ¼ cup (¾ of a medium size) tomato
• ½ teaspoon paprika/Kashmiri Chilli powder
• ¼ teaspoon black pepper powder
• 6-8 curry leaves
• A good pinch (1/4 teaspoon) of garam masala
• Few teaspoons of water
• Salt to taste

You may like

Wassail, the spicy christmas cocktail

Preparation

• 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.