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Main Course

Kerala Squid Masala

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Squid Ring shape
1 cup Onion finely chopped, big
2 nos Tomato medium sized
1 tbsp Ginger — finely chopped
1 tbsp Garlic — finely chopped
4 nos Green chilly slit open
3 tsp Coriander powder
11/2 tbsp Chilly powder
1/2 tbsp Turmerice
1/2 tbsp Garam masala
20 Leaves Curry leaves — chopped
1 tbsp Pepper
3 tbsp Oil
Salt, to taste

Preparation

Step 1
Heat up a pan or a kadai.
Step 2
Pour oil, add chopped onion. cook until it turns brown.
Step 3
Add green chilly, ginger, garlic, and give it a good stir for about 3 minutes or and you will feel a nice aroma.
Step 4
Add coriander powder, chilly powder, turmeric powder garam masala, pepper powder and stir fry till oil starts to separate.
Step 5
Add chopped tomato and cover with a lid to have tomato cooked properly (medium flame for about 4 minutes).
Step 6
In a pressure cooker add this masala and squid along with curry leaves. Mix it properly.
Step 7
Season with salt to your taste.
Step 8
Add one cup of water.
Step 9
Pressure cook for 4- 5 whistles.
Step 10
After you open the cooker, you have to fry it in low flame till the water gets evaporated.
Step 11
Give it a stir now and then. When it becomes thick gravy turn off the heat. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Squid Masala

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

500 g Squid Ring shape
1 cup Onion finely chopped, big
2 nos Tomato medium sized
1 tbsp Ginger — finely chopped
1 tbsp Garlic — finely chopped
4 nos Green chilly slit open
3 tsp Coriander powder
11/2 tbsp Chilly powder
1/2 tbsp Turmerice
1/2 tbsp Garam masala
20 Leaves Curry leaves — chopped
1 tbsp Pepper
3 tbsp Oil
Salt, to taste

Preparation

Step 1
Heat up a pan or a kadai.
Step 2
Pour oil, add chopped onion. cook until it turns brown.
Step 3
Add green chilly, ginger, garlic, and give it a good stir for about 3 minutes or and you will feel a nice aroma.
Step 4
Add coriander powder, chilly powder, turmeric powder garam masala, pepper powder and stir fry till oil starts to separate.
Step 5
Add chopped tomato and cover with a lid to have tomato cooked properly (medium flame for about 4 minutes).
Step 6
In a pressure cooker add this masala and squid along with curry leaves. Mix it properly.
Step 7
Season with salt to your taste.
Step 8
Add one cup of water.
Step 9
Pressure cook for 4- 5 whistles.
Step 10
After you open the cooker, you have to fry it in low flame till the water gets evaporated.
Step 11
Give it a stir now and then. When it becomes thick gravy turn off the heat. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.