Squid Masala Fry

Name: Squid Masala Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g squid (cleaned, cut into rings and tentacles kept whole); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 10 pcs curry leaves; 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp black pepper (freshly crushed); 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(65)

TASTE SCORE

8/10

Tender squid cooked quickly with onions, tomato, black pepper, and warm Indian spices until the masala clings to every piece. It is spicy, savory, and perfect as a small side with rice or flatbread.

PREP

20m

COOK

20m

SERVES

1 KATORI

227 cal

SERVINGS

METHOD · 6 STEPS

prep · ~7 min
Clean and season the squid.
1.Rinse the squid well and pat dry so it fries instead of steams.
2.Cut the body into rings and keep the tentacles in bite-size pieces.
3.Toss the squid with turmeric powder, half of the salt, and lemon juice.
TIPKeep the squid dry before it hits the pan or the masala will turn watery.
saute · ~10 min
Cook the onion masala.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves, green chili, onion, ginger, and garlic.
3.Cook until the onions turn light golden and smell sweet.
4.Add tomato and cook until soft and the mixture looks thick.
TIPUse a wide pan so the masala cooks down quickly and does not trap too much moisture.
saute · ~1 min
Add the spices.
Stir in coriander powder, red chili powder, black pepper, garam masala, and the remaining salt. Cook for 1 minute on low heat so the spices bloom without burning.
fry · ~7 min
Cook the squid in the masala.
1.Add the squid to the pan and mix well to coat every piece.
2.Cook over medium-high heat, stirring often, until the squid turns opaque and releases some liquid.
3.Keep cooking until that liquid reduces and the masala clings to the squid.
TIPDo not cook the squid for too long; once tender, extended cooking can make it rubbery.
garnish
Finish with coriander leaves.
serve
Serve hot.
Serve the squid masala fry hot as a side with rice, chapati, or as a small starter.

PRO TIPS

What to keep in mind.

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

1
Pat the squid very dry after rinsing; extra surface moisture will loosen the masala.
2
Use a wide pan, not a deep pot, so the squid liquid evaporates fast and the fry stays concentrated.
3
Cook the onions to light golden before adding tomato; this gives the masala sweetness and body.
4
Once the squid turns opaque, watch closely and stop cooking as soon as the masala coats each piece.
5
If the pan looks dry while blooming spices, lower the heat immediately to prevent the chili and pepper from scorching.
6
Tentacles can take a touch longer than rings, so keep them bite-size for even cooking.
7
This dish reheats best in a skillet over medium heat for a few minutes, not in the microwave.