Squid Pepper Masala
Squid is high in protein, minerals and low in calories. It is a good source of vitamin B12 and B6 which the body needs for neural health and blood health rich in vitamin B6 which protects your heart from possible strokes. Squid also has a good amount of Selenium and Vitamin E. In addition, it has low amounts of saturated fats. Squid has no carbs. Those
who fear carbs and those on a keto diet can include squid in their diet because it has no carbohydrates.
Hubby is a hardcore non vegetarian and enjoys almost everything. So, here is a simple squid recipe for all sea food lovers 🙂 For those interested, you may please click here for some non vegetarian dishes.
Ingredients:
- Squid 250 gm
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chili powder 1/2 tsp
- Freshly crushed pepper 2-3 tsp
- Coriander powder 2-3 tsp
- Green chilies 1-2
- Ginger 1 inch piece
- Garlic cloves 4-5
- Onion 1 big
- Tomatoes 2 small
- Curry leaves handful
- Coconut/refined oil 1 tbsp
Method:
- Clean and wash the squid. Remove the ink and cut them into 1 inch pieces. I have used the cleaned and cut pieces from tendercuts.
- Slice the onion, tomatoes, ginger, garlic and green chilies.
- Heat oil in an iron kadhai or “meen chatti” (earthen pot) and add the sliced onion pieces.
- When they turn translucent, add the ginger, garlic and green chilies .
- Now add the tomato pieces and the dry spice powders. Retain half of the pepper powder for the end.
- Cook everything till the tomatoes are mushy and oil floats on the top .
- Once this is done, add the squid pieces and toss well. Add salt to taste.
- Cover and cook for 8-10 minutes. Do not overcook or they will turn rubbery.
- Finally add the remaining pepper powder and garnish with fresh sprigs of curry leaves.
- Serve it hot with Kerala red rice 🙂
Notes:
- Ensure that you do not overcook your squids or else it will turn rubbery.
- Wash and remove the ink completely.
