Squid – 500g
Garlic – 7 cloves
Shallots – 20 nos / onion – 2 nos
Ginger – 1 small piece
Green chilly – 2
Tomato – 2 nos
Chilli powder – 2 tsp
Black pepper powder – 1/2tsp
Fennel seed power – 1/2tsp
Turmeric powder – 1/4tsp
Coriander powder – 1 tsp
Garam masala – 1/4tsp
Curry leaves – a handful
Coconut oil – 3 tbsp
Lemon juice – 2 tsp
Salt to taste
HOW TO CLEAN SQUID
Pull the head off. Remove the innards (internal organs) and ink sac of the squid. Separate the tentacles and peel off the skin and wash them thoroughly with clean water. The body tube and the tentacles are edible.
HOW TO PREPARE
Clean the squids using plenty of water and cut into ring shaped small pieces.
Heat coconut oil in a fry pan and splutter mustard seeds. Add finely chopped ginger, garlic and shallots; saute it till gets golden color. Mix well by adding curry leaves and green chillies with it.
Add finely chopped tomatoes, mix well and cook till get mushy.
Add chilly powder, coriander powder and turmeric powder; saute it for 2 minutes.
Add garam masala, fennel seed powder then stir well.
Add squids, stir well and add lemon juice along with enough water and salt. Close the lid and boil for 10 minutes.
Stir in between and mix clearly by adding pepper powder into it. Add salt if need. Cook for 5 minutes, and then combine squid well with all the ingredients till it turns brown color.
When it’s done serve with rice/kappa/appam.