Squid/ Kanava Masala

Recipe No: 117

Last week when we went to a fish market we got cleaned Squid tubes. These were so large that there were only 5 tubes in the 2lb I bought. So I thought it is a perfect time to make this dish.

Ingredients                                             Serves 4

• Cleaned Squid…………………2 heaping cups (Cut into bite size pieces)
• Oil…………………………………2 Tablespoons
• Mustard seeds……………….1/2 Teaspoon
• Shallots sliced………...………1/2 Cup
• Ginger sliced thin...…………2 Tablespoons
• Garlic sliced thin…….………2 Tablespoons
• Slit Green Chilly……..………2
• Curry Leaves………………...2 Sprigs
• Coriander Powder………....2 Teaspoons
• Red Chilly Powder………...3/4 teaspoon
• Turmeric Powder…….…….1/4 Teaspoon
• Black Pepper Powder……..1/2 Teaspoon
• Garam Masala Powder.….1/2 Teaspoon
• Salt…………………….………..As per Taste
• Tomato sliced……………….1 Small
• Vinegar…………………….….1/4 Teaspoon
• 1/2 teaspoon Garam Masala, a sprig of Curry Leaf and a teaspoon of Coconut Oil for sprinkling on top in the end

Method of Preparation

1. Heat Oil in a pan on medium high heat and put the Mustard Seeds; let it splutter.
2. Add Sliced Shallots, Ginger, Garlic, Green Chilly and Curry Leaves and fry till it is golden brown in color.
3. Lower the heat to low and add Coriander Powder, Red Chilly Powder, Turmeric Powder, Black Pepper Powder, Garam Masala Powder and Salt and saute till the raw smell is gone for about 3 minutes.
4. Add Squid and saute for 3 more minutes. Add the Tomato together with 1 cup of water and transfer everything to a Pressure Cooker and cook till 5 whistles.
5. Once the Pressure is gone, open the pan and let the extra water evaporate.  Mix in the Vinegar.
6. Add ½ teaspoon Garam Masala Powder, a sprig of Curry Leaf and a teaspoon of Coconut Oil on top and cover it and let it stand for 10 minutes before serving hot with rice or Chappathi/ Roti. Don't forget to mix thoroughly before serving.

Notes:

• Squid has three phases in cooking. If you cook it for a minute only it will be soft but it will become hard when you cook more than that. But if you cook it for a long time or pressure cook, it will become soft. I prefer this for Indian dishes because it will give enough time for the Squid to absorb all the flavors.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…