vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
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Melt-in-mouth, protein-packed squid in aromatic butter garlic – a soul-satisfying treat!
Tender squid rings tossed in a rich, aromatic sauce of butter, garlic, and a hint of chili. A classic Goan seafood starter that comes together in under 15 minutes, perfect with a squeeze of fresh lime.
Serving size: 1 serving
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Melt-in-mouth, protein-packed squid in aromatic butter garlic – a soul-satisfying treat!
This konkani dish is perfect for snack. With 259.04 calories and 20.91g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Squid: If using whole squid, clean it thoroughly. Remove the head, innards, and the transparent quill. Peel off the outer skin. Slice the body into 1/2-inch thick rings. Pat the rings completely dry with paper towels. This is crucial for a good sear.
Sauté Aromatics: Heat a wide skillet or pan over medium-high heat. Add the butter and vegetable oil. Once the butter melts and foams, add the minced garlic and slit green chilies. Sauté for 30-40 seconds until fragrant, ensuring the garlic does not brown.
Cook Onions: Add the finely chopped onion to the pan. Cook for 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent.
Sear the Squid: Increase the heat to high. Add the dry squid rings to the pan, spreading them in a single layer if possible. Cook for just 2-3 minutes, tossing frequently. The squid will curl and turn opaque very quickly. Do not overcook.
Season and Finish: Turn off the heat. Season with salt and freshly ground black pepper. Squeeze fresh lime juice over the squid and garnish with chopped coriander leaves. Give it a final toss to combine.
Serve Immediately: Transfer the Squid Butter Garlic to a serving dish and serve immediately while hot with Goan poi, pav, or crusty bread to soak up the sauce.