Squid Ghee Roast
Tender squid cooked in a dark, spicy Mangalorean-style masala with plenty of aroma from roasted spices, tamarind, and ghee. It turns rich, glossy, and deeply savory, making a small but punchy side for rice or neer dosa.
For 4 servings
- prep · ~15 min
Soak the tamarind and clean the squid.
1.Soak the tamarind in a little warm water for 15 minutes.2.Rinse the squid well and drain completely.3.Cut the body into rings and keep the tentacles ready.TIPDry squid cooks better and releases less water in the pan. - roast · ~3 min
Roast the whole spices and chilies.
1.Heat a small pan over low heat.2.Add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and dried red chili.3.Roast until fragrant and slightly darkened, about 2 to 3 minutes.4.Take them off the heat and let them cool slightly.TIPKeep the heat low so the chilies darken evenly without turning bitter. - mix · ~3 min
Grind the ghee roast masala.
Squeeze the soaked tamarind and add its pulp to a grinder with the roasted spices, garlic, ginger, turmeric powder, jaggery, and a little water. Grind to a smooth, thick paste.
- saute · ~5 min
Cook the onion and curry leaves in ghee.
1.Heat ghee in a wide pan over medium heat.2.Add the sliced onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add the curry leaves and stir for a few seconds. - saute · ~7 min
Cook the masala until thick and glossy.
Add the ground masala and salt to the pan. Cook on medium-low heat, stirring often, until the paste turns darker, aromatic, and the ghee starts to show at the edges.
TIPThis step builds the classic deep roast flavor, so do not rush it. - saute · ~5 min
Add the squid and roast it briefly.
Add the squid and toss well to coat in the masala. Cook for 4 to 5 minutes until the squid is just tender and the masala clings tightly to it.
TIPDo not overcook the squid or it can turn rubbery. - serve
Serve hot.
Serve the squid ghee roast hot as a spicy side with rice, neer dosa, or simple flatbread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the squid very dry before cooking so the masala roasts instead of steaming.
- 2Use a wide pan in the final step so any liquid from the squid evaporates quickly.
- 3Roast the fenugreek only briefly; too much color makes the masala noticeably bitter.
- 4Grind the masala with very little water so it cooks down faster and coats the squid better.
- 5Stop cooking the squid as soon as the rings turn opaque and curl slightly; extra time makes them chewy.
- 6The masala tastes even better after a 15-minute rest, when the tamarind, chili, and ghee settle together.
Adapt it for your goals.
Extra-spicy
Add 2 to 4 more dried red chilies or a few byadgi chilies for a hotter, deeper red roast.
prawn ghee roastPrawn-ghee-roast
Swap squid for prawns and shorten the final cooking time; a good option if you want a sweeter, juicier seafood bite.
low gheeLow-ghee
Use less ghee and a little neutral oil, keeping enough ghee for aroma while making the dish feel lighter.
onion freeOnion-free
Skip the onion and roast the masala directly in ghee with curry leaves for a more intense, sharper spice profile.
Why this is on our healthy list.
Protein-Rich Seafood
Squid provides satisfying seafood protein, making this small side dish filling despite its compact serving style.
Spice-Driven Antioxidants
Coriander, cumin, black pepper, turmeric, ginger, and garlic add aromatic compounds that bring more than just heat.
Digestive Balance From Tamarind and Ginger
The tamarind's tang and the ginger-garlic base help balance the richness of ghee and the intensity of the roasted masala.
Frequently asked questions
Cook the squid only briefly at the end, just until opaque and tender. Long cooking makes squid tighten and turn chewy.
