SQUID FRY (MASALA) | SOTONG MASALA CURRY RECIPE
INGREDIENTS:
- 400gms – Squid/Sotong
- 5 Large – Onions
- 5 – Green Chilies
- 3 Large – Tomatoes
- 1 tbsp – Ginger-Garlic Paste
- 3 tbsp – Oil
- 1 tsp – Cumin Seeds
- 1/2 tsp – Mustard Seeds
- 6 to 7 – Curry Leaves
- 2 tsp – Red Chili Powder
- 5 tsp – Turmeric Powder
- 2 tsp – Coriander Seeds Powder
- To Taste – Salt
- 4 tbsp – Chopped Coriander,Mint Leaves
METHOD:
- Wash and chop sotong or squid in medium size pieces, marinate it with 1 tsp turmeric powder, 1 tsp salt for 15 to 20 mins or until required. Before adding to curry rinse 2-3 times in water.
- Peel and slice onion, slit green chilies, chop tomato and coriander, mint leaves.
- In a wok or pan heat oil add cumin, mustard seeds and allow to splutter. Add curry leaves, onion, green chilies, ginger-garlic pasteand saute until onion becomes soft.
- Once onions becomes soft and brown add red chili, turmeric and coriander seeds powdersand cook for 2 minutes in slow flame.
- Add chopped tomatoes mix well, cover and cook until tomato gets mashed.
- Once tomato gets mashed fully add rinsed squid and mix well, cover and cook for 5 minutes in medium flame.
- Add salt mix well, cover and cook again (don’t add any water) for 12 to 15 mins in slow to medium flame or until oil floats on top and gravy becomes thick, stir in regular inteverals. Add coriander and mint leaves mix, cover and keep aside for 10 minutes before serving.
