Squid Ghee Roast

Instructions

1. 1

   Prepare the Ghee Roast Masala Paste (Approx. 10 minutes)

   • In a dry pan over low heat, add the Byadgi chilies, Guntur chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds.
   • Dry roast for 2-3 minutes until they become fragrant. Be careful not to burn the fenugreek seeds, as they can turn bitter.
   • Remove the spices from the pan and allow them to cool completely.
   • Transfer the cooled spices to a blender jar. Add the garlic cloves, tamarind paste, turmeric powder, and 60 ml (1/4 cup) of water.
   • Blend to a smooth, thick paste. Add a splash more water only if necessary for blending, but maintain a thick consistency.
2. 2

   Sauté the Masala (Approx. 10 minutes)

   • Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns translucent and light golden.
   • Add the prepared ghee roast masala paste to the pan. Reduce the heat to low-medium and cook for 7-8 minutes, stirring frequently.
   • Continue cooking until the raw aroma of the spices disappears and you see ghee separating from the sides of the masala.
3. 3

   Cook the Squid (Approx. 7 minutes)

   • Add the cleaned squid rings and salt to the pan with the cooked masala.
   • Stir well to coat all the squid rings evenly with the masala.
   • Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The squid will release water first and then start to cook.
   • Cook just until the squid is tender and opaque. Avoid overcooking to prevent it from becoming rubbery.
4. 4

   Finish the Roast (Approx. 3 minutes)

   • Once the squid is cooked, add the remaining 2 tablespoons of ghee, curry leaves, and jaggery.
   • Lower the heat and continue to roast for another 2-3 minutes, stirring gently until the masala thickens and clings to the squid, creating a semi-dry consistency.
   • Turn off the heat. Squeeze in the fresh lemon juice and give it a final mix.
   • Garnish with freshly chopped coriander leaves and serve immediately.