Squid Masala Fry
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the squid very dry after rinsing; extra surface moisture will loosen the masala.
- 2Use a wide pan, not a deep pot, so the squid liquid evaporates fast and the fry stays concentrated.
- 3Cook the onions to light golden before adding tomato; this gives the masala sweetness and body.
- 4Once the squid turns opaque, watch closely and stop cooking as soon as the masala coats each piece.
- 5If the pan looks dry while blooming spices, lower the heat immediately to prevent the chili and pepper from scorching.
- 6Tentacles can take a touch longer than rings, so keep them bite-size for even cooking.
- 7This dish reheats best in a skillet over medium heat for a few minutes, not in the microwave.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick or heavy skillet and reduce the oil slightly; the onion-tomato masala still cooks down well with frequent stirring.
extra spicyExtra-spicy
Increase green chili and black pepper for a sharper, peppery heat that suits the quick-fried squid style.
coconut styleCoconut-style
Add a spoonful of grated coconut near the end for a slightly sweeter, coastal-style masala with more texture.
dry roast finishDry-roast finish
Cook a little longer after the liquid reduces for a drier, more intensely coated fry that works especially well as a starter.
Why this is on our healthy list.
Lean Seafood Protein
Squid provides protein that makes this side dish filling without relying on heavy batters or creamy sauces.
Rich in Aromatic Spices
Ginger, garlic, black pepper, turmeric, and coriander add flavor depth along with beneficial plant compounds.
Tomato and Onion Base
The masala gets body from onion and tomato rather than rich gravies, keeping the dish bold and relatively light.
Frequently asked questions
Cook it just until opaque and tender, then stop. Squid is best either very quickly cooked or much longer simmered; this fry uses the quick method.
