Squid Ghee Roast

Name: Squid Ghee Roast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g squid (cleaned, cut into rings and tentacles kept whole); 2 tbsp ghee; 2 tsp coriander seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch fenugreek seeds; 8 pcs dried red chili (stems removed); 8 pcs garlic (cloves); 1 inch ginger (roughly chopped); 1 tbsp tamarind (soaked in warm water); 1 tsp jaggery (grated); 1 pinch turmeric powder; 0.5 tsp salt; 0 water (for grinding); 1 pcs onion (medium, finely sliced); 8 pcs curry leaves

RATING

4.5/5(68)

TASTE SCORE

9/10

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.

PREP

20m

COOK

25m

SERVES

1 KATORI

234 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the squid very dry before cooking so the masala roasts instead of steaming.
2
Use a wide pan in the final step so any liquid from the squid evaporates quickly.
3
Roast the fenugreek only briefly; too much color makes the masala noticeably bitter.
4
Grind the masala with very little water so it cooks down faster and coats the squid better.
5
Stop cooking the squid as soon as the rings turn opaque and curl slightly; extra time makes them chewy.
6
The masala tastes even better after a 15-minute rest, when the tamarind, chili, and ghee settle together.

RECIPE VARIATIONS