500 gm - Squid / koonthal / Calamari
1/2 tsp - Turmeric powder
1 tsp - Red chili powder
1 tsp - Coriander powder
1/2 tsp - Black pepper powder
1/2 tsp - Garam masala
Salt to taste
1 ) Marinate, squid with the above powders, for half an hour. Heat little oil in a wok or kadai. Add the marinated squid to it and cook the squid on a low flame. Close with a lid. There is no need to add water. Cook till the squid is well cook and all the water that came out of the squid is used up.
1 tbsp - Garlic - Ginger paste
10 - Shallots, diced
2 - Green chili, slit in center
1/2 cup - Coconut, chopped to bits
3 sprigs - Curry leaves
Coconut oil or Corn oil
2 ) Heat oil in a pan. Add green chili, coconut bits, curry leaves and fry for a minute. Then add shallots and fry till light brown in color. Add garlic - ginger paste and fry for a minute.
3 ) Add the cooked squid, stir and mix well. Stir and fry for 2 to 3 minutes. Take off the stove and serve.
Serve as a side dish with rice or chapati
If the squid is too spicy, add half a cup of thick coconut milk to it and cook till the gravy is thick and coating the squid.
Small squids taste better than big ones and of course fresh is best.