Squid Sukka
Tender squid rings tossed in a fragrant, spicy Mangalorean masala. This semi-dry dish gets its unique flavor from freshly roasted spices and grated coconut, making it a coastal classic perfect with rice or neer dosa.
For 4 servings
Prepare the Sukka Masala Powder
- In a small, dry pan over low heat, add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
- Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them.
- Remove the spices from the pan and let them cool completely.
- Once cooled, grind them into a coarse powder using a spice grinder or blender. Set aside.
Sauté the Aromatics
- Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the curry leaves and let them sizzle for 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Build the Masala Base
- Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
- Stir in the turmeric powder and the freshly ground sukka masala powder. Cook for 1 minute, stirring continuously, until fragrant.
Cook the Squid
- Increase the heat to high, add the squid rings and salt. Mix well to coat the squid evenly with the masala.
- Sauté for 2 minutes, stirring frequently.
- Reduce the heat to medium-low. Add the tamarind paste and 1/4 cup of water. Stir to combine.
- Cover the pan and simmer for 5-7 minutes, or just until the squid is tender and cooked through. Do not overcook.
Finish and Serve
- Uncover the pan, add the grated coconut, and mix well.
- Continue to cook for another 2-3 minutes, stirring, until the mixture is semi-dry and the coconut is well-incorporated.
- Check for seasoning and adjust salt if necessary.
- Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to tender squid is quick cooking. Overcooking will make it tough and rubbery.
- 2Using fresh, grated coconut provides the best texture and authentic flavor compared to desiccated coconut.
- 3Always roast your spices on a low flame to bring out their essential oils without burning them.
- 4For a deeper flavor, you can marinate the cleaned squid with a pinch of turmeric and salt for 15 minutes before cooking.
- 5This dish is meant to be semi-dry. Add water sparingly, just enough to cook the squid.
- 6For a tangier flavor, you can add a squeeze of lemon juice at the very end before serving.
Adapt it for your goals.
Protein
This sukka masala base works wonderfully with prawns (shrimp), chicken, or even mushrooms for a vegetarian version. Adjust cooking times accordingly.
Spice LevelSpice Level
Adjust the number of dried red chilies and green chilies to suit your preference. Using Kashmiri red chilies will impart a vibrant color without excessive heat.
FlavorFlavor
For a slightly different flavor profile, add a small 1-inch piece of cinnamon stick and 2-3 cloves while roasting the whole spices.
Why this is on our healthy list.
Rich in Protein
Squid is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Essential Minerals
This dish provides important minerals like selenium, which has antioxidant properties, and copper, which is vital for iron absorption and energy production.
Anti-inflammatory Spices
The blend of spices like turmeric, black pepper, and coriander contains compounds with anti-inflammatory properties that can help combat oxidative stress in the body.
Frequently asked questions
Squid Sukka, also known as 'Bondas Sukka', is a popular semi-dry seafood dish from the Mangalorean cuisine of coastal Karnataka, India. It's characterized by a spicy and tangy masala made from freshly roasted spices and a generous amount of grated coconut.
