Tender squid rings tossed in a spicy, aromatic masala of onions, tomatoes, and classic Kerala spices. A coastal favorite that's quick to make and bursting with flavor, perfect with steamed rice or parotta.
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Squid Masala Fry, Goan Red Rice and Sol Kadhi
Tangy Solkadhi with perfectly spiced squid and red rice - a gut-friendly Goan delight!
This goan dish is perfect for dinner. With 395.58000000000004 calories and 22.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (For marinade, adjust to taste)
1 tbsp Lemon Juice (For marinade)
2 tsp Coriander Powder
1 tsp Black Pepper Powder (Freshly ground is best)
1 tsp Garam Masala (For finishing)
1 tsp Salt (Divided for marinade and masala)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Squid
In a medium bowl, combine the cleaned squid rings with turmeric powder, red chili powder, lemon juice, and 1/2 teaspoon of salt.
Mix thoroughly to ensure each ring is well-coated.
Set aside to marinate for at least 15-20 minutes.
2
Prepare the Masala Base
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, until they turn soft, translucent, and light golden brown.
Add the minced ginger, garlic, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears and the mixture is fragrant.
3
Cook Tomatoes and Spices
Add the chopped tomatoes and the remaining 1/2 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy.
Reduce the heat to low. Add the coriander powder and black pepper powder. Stir continuously for 1 minute until the spices are fragrant and well-combined with the onion-tomato base.
4
Cook the Squid
Add the marinated squid to the pan. Increase the heat to medium-high and mix well to coat the squid with the masala.
The squid will release a significant amount of water. Cook uncovered, stirring occasionally, for 6-8 minutes.
Continue cooking until most of the water has evaporated and the masala thickens, clinging to the squid rings. Be careful not to overcook, as the squid will turn rubbery.
5
Finish and Garnish
Once the masala is semi-dry and has a roasted appearance, sprinkle the garam masala over the top. Give it a final mix and cook for one more minute.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot immediately with steamed rice, appam, or Kerala parotta.
Servings
4
Serving size: 1 serving
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
