Recheado Squid Curry

I started out making stuffed squids. But I was feeling lazy and by the time I was done cleaning the squids, I had no patience to clean the prawns that I was going to use as the stuffing. Also I would have to make a curry because I was cooking rice. Indolent me, I decided to stuff the squids with its own and make a curry with them so that I would not have to make separate dishes. So was born the recheado squid curry.

Serves: 4 to 6 Persons

Prep. Time: 20 Mins.

Cooking Time: 60 Mins.

Ingredients:

• Squids – 10 to 12 medium sized
• Onions (finely chopped) – 2 + 4 medium
• Tomato (finely chopped) – 1 + 1 large
• Fresh Ginger-Garlic Paste – 2 tsp.
• Green Chillies (slit) – 2 or more
• Garlic (finely chopped) – 6 cloves (small)
• Lime – 1 small
• Recheado Masala (this one) – 2 + 5 tbsp. or to taste
• Turmeric Powder – ½ tsp.
• Tamarind Pulp – 1 tsp.
• Oil – 2 + 2 tbsp.
• Salt – 2 tsp. or to taste
• Wooden Toothpicks – a dozen or so

Step 1:     Clean the squids thoroughly and reserve the tentacles. Apply ½ tsp. salt, the juice of the lime and turmeric to the tubes and keep aside. Chop the tentacles fine and use for the stuffing.

Step 2:     To prepare the stuffing heat 2 tbsp. of oil in a frying pan and sauté the chopped garlic. Once aromatic, add 4 chopped onions and sauté until soft on medium heat. Then add one chopped tomato and cook for 5 to 6 minutes on low heat.

Step 3:     Add 2 tbsp. of recheado masala and sauté for 2 minutes on medium heat. Finally add the chopped squid tentacles and sauté for 5 to 6 minutes. Switch off the heat and let the stuffing cool.

Step 4:     When the stuffing has cooled, stuff each squid tube with a liberal amount of the stuffing and close the opening using a wooden toothpick. Keep aside.

Step 5:     Now we make the curry. Heat 2 tbsp. oil in a heavy bottomed vessel. Add the remaining onions and sauté till soft on medium heat.

Step 6:     Add the ginger-garlic paste and sauté till the raw smell disappears on low heat. Add the remaining tomato and sauté for a couple of minutes. Then add 2 tbsp. water and mix. Cover and cook on low heat for about 6 to 8 minutes till the tomatoes are mushy.

Step 7:     Put in the recheado masala (5 tbsp. or more) and sauté for a minute or two and then add the stuffed squids and sauté for a minute on medium heat. Add 300 ml hot water and cook covered for 20 minutes.

Step 8:     Throw in the slit chillies and add the tamarind pulp. Mix and adjust the seasoning. Cook for another 3 to 4 minutes. Serve hot with steamed rice.