Squid Tawa Fry

Instructions

1. 1

   In a mixing bowl, combine the squid rings with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, black pepper powder, salt, and 1 tablespoon of lemon juice. Mix thoroughly to ensure the squid is evenly coated. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for deeper flavor.

2. 2

   Heat the coconut oil in a wide, heavy-bottomed pan or a traditional tawa over medium-high heat. Once hot, add the sliced onions and sauté for 5-7 minutes until they turn soft and golden brown.

3. 3

   Add the slit green chilies and curry leaves to the pan. Sauté for another minute until the curry leaves are crisp and aromatic. Then, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy, and you see oil separating from the masala.

4. 4

   Increase the heat to high and add the marinated squid to the pan. Mix well to combine with the onion-tomato masala. Spread the squid in a single layer as much as possible. The squid will release water initially. Continue to cook, stirring frequently, for 5-7 minutes until all the water has evaporated and the masala clings beautifully to the squid rings.

5. 5

   Be careful not to overcook the squid, as it will become tough and rubbery. Once the squid is opaque and tender, turn off the heat. Drizzle the remaining 1 tablespoon of lemon juice over the top, garnish with freshly chopped coriander leaves, and give it a final toss. Serve immediately while hot.