Squid is one of my favourite seafoods. Though my favourite way to have it is simply fried, this simple method takes less than 15 minutes and gives a flavourful squid which can be eaten as a main, a side or with drinks.
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Active Time : 20 minutes
- 400 gms squid cut into rings. Or Frozen squid rings (its quite forgiving).
- 1 level teaspoon of Turmeric
- 2 1/2 teaspoons of Mustard Seeds
- About 3 stems of curry leaves - about 30 odd leaves
- 3 dried red chillies
- Optional : A teaspoon of roasted channa dal or some salted peanuts.
Feeds about 2-3
- This dish cooks quickly, so have everything ready to go
- Toss the squid in the turmeric and leave for about 2-3 minutes
- Heat a couple of teaspoons of vegetable or peanut oil
- Once the oil gets hot (but not smoking) add the mustard seeds and the red chillies
- Once the mustard seeds start popping, throw in the curry leaves and the channa dal / peanuts if using
- Immediately follow with the squid, and toss it so that the squid is coated with the mustard seeds and the curry leaves.
- Cook for about 3-5 minutes until the squid is done.
- Remove and serve hot, with a squeeze of lemon.
Tip: Squid needs to be cooked really quickly or really long. When squid is ready it will be an opaque milky white inside, and when you bite it, it will have a little resistance.
Curry leaves are native to India. They’re highly aromatic and have a unique flavor with notes of citrus. Most Indian homes have a plant.
Eat in good health!
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