Squids, of course, the best will be fresh, but I threw my in a freezer for two days.
Nevertheless, they turned out to be excellent. We have made them in our version of the Goan curry. The dish is so specific and original in taste that it leaves a great field to modify the composition.
From the wide range of ready-made seasoning mixes available in India, you must distinguish the garlic-ginger paste sold in a sachet slightly seasoned with vinegar for durability. This is a great facilitator of kitchen life and – even though I am a supporter of the natural kitchen – I also let myself be drawn into the magic of this product. If I do not have it, then I put the ginger in the first place in the pan, and the pressed garlic usually a little later.
To spice up the Malaysian seafood, the grandmothers firstly roast the herbs entirely on a dry pan and grind them in a blender (in every home there is!). If you do not have a blender or a mortar, take a piece of paper, put it in four, put in a cone of roasted herbs, put a piece of paper on the stone and the second wal – it works perfectly and quickly. Lazy grandmothers – as I usually do – use ready-made masala powder, already slightly hot, and so you can also put away the chilli.
Here I use Goan Chicken Masala.
Preparation of squid:
- Keep the head with the tentacles separated from the torso – it’s easy to seperate – and set aside.
- Rinse well the squid torso, wash inside and remove the long husk.
- Torso cut into rings about 8 mm thick.
- Now to the head section. Tentacles are also tasty meat, but you have to get rid of eyes. Note – when pressed gushes with ink. Cut the ‘scalp’ just above the eyes. You can leave the whole – if fresh – the dish will look original, or cut finely – if it was frozen.
We cooked squid in two variants:
- Chopped tentacles went to the following curry served with white rice – as in the picture.
- The rings – in flour with the addition of rice flour – we fried as rings in deep oil; children had fun…
Seasoning for calamari
|coriander||1 tea spoon
|kumin||1/2 tea spoon|
|fennel seeds||1/2 tea spoon|
|red chili powder||1/2 tea spoon|
|cutted chive||1 cup|
|soy sauce||2 spoon|
- Seeds of fennel, coriander, cumin fry on a dry pan, stiring – just 1 minute.
- Grind in a blender to a powder and pour into a large bowl. Add red chilli powder and mix.
- Now add the meat, soy sauce and chopped chives. Mix it, put it in the fridge.
|grated ginger||1 spoon|
|curry leaves||7 leaves|
|coconut milk||1/2 cup|
|turmeric powder||1 heaped tea spoon|
|lemon juice||1 tea spoon|
- Heat the oil. Fry onions to a golden color.
- At the end of frying, add grated ginger, fry stirring for about 1 minute.
- Now add the garlic and curry leaves, stirring for a minute. Leaves should harden, slightly dry.
- Then add turmeric and seasoned calamari. Stir frying with moderate heat for not more than 1 minute.
- Add coconut milk, mix and boil.
- Add lemon juice and salt – as desired. I did not even add salt – soy sauce was enough.
Serve with white rice. Curry sprinkle with chives or a curry leaf.