Kerala Squid Coconut Stir Fry

The thought that squids would go well with coconut never occurred to me. As a Goan I only came across stuffed squids or squids in an ambot tik. The batter fried squids and butter garlic squids are also quite popular in Goa. I chanced upon this way of cooking squids on one of my trips to Kerala. Try it out, the Kerala Squid Coconut Stir Fry is lip-smacking.

Serves: A Family of Four

Prep. Time: 15 Mins.

Cooking Time: 40 to 45 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

• Squids (cleaned and cut into rings) – 500 gms.
• For the Squid Marinade:
  • Turmeric Powder – ¼ tsp.
  • Green Chillies (finely chopped) – 2
  • Ginger-Garlic Paste – 1 tsp.
  • Salt – 1 tsp.
  • Oil – 1 tsp.
• Coconut (grated) – 1 cup
• Onions (finely chopped) – 2 big
• Green Chillies (finely chopped) – 2 to 3
• Ginger (finely chopped) – 1 inch
• Garlic (finely chopped) – 16 to 18 cloves
• Curry Leaves – 10 to 12
• Tamarind Pulp – 1 tbsp.
• Mustard Seeds – ½ tsp.
• Chilli Powder – ½ tbsp.
• Corriander Powder – ½ tbsp.
• Black Pepper Powder – 1 tsp.
• Garam Masala Powder – a pinch
• Oil – 2 tbsp.
• Salt – 1 tsp. or to taste

Step 1:     Mix the squids with the ingredients listed under marinade and keep aside for 30 minutes.

Step 2:     After 30 minutes, cook the squids with 1 cup water on low heat for 30 minutes till all the water dries out and the squids are cooked.

Step 3:     Heat the oil in a pan and add the mustard seeds. When they splutter, add the curry leaves, green chillies, ginger, garlic and sauté for a minute.

Step 4:     Next add the onions and sauté till they turn pink. Add the chilly powder, corriander powder and sauté for 30 seconds.

Step 5:     Mix in the cooked squids and finally add the grated coconut, garam masala, pepper powder, tamarind pulp and sauté for 2 to 3 minutes.

Serve hot as a side dish.