Kerala-Style Squid Masala

 Ever since I learned about this New Frosty's cold storage from my friend Sarada's brother, I was wanting to visit this store. It was on a relaxed Sunday evening that I planned to explore the New Frosty's. I was all excited about the plan and knowing me and my silly reasons for being happy, my girl too contributed her itsy-bitsy share of excitement. 

All set, we rode down the street and there you see the heaven. Yes, you feel like being in heaven when you step in. Atleast, I felt so :-P As soon as you step in, you will pass by the vegetable counter with a tempting collection of farm-fresh vegetables, which you might get to see only in villages, exotic vegetables from various parts of Karnataka, Kerala, and so on. This sight might brainwash you to become a vegetarian for the day, but no, I have a strong mind. Grabbing back my strong mind from the vegetable counter, I headed towards that separate room with a glass door. There you see an array of sea food in various shapes and forms from which you can choose. You will see a neat counter inside where they clean fish. Unlike other stores, your noses won' demand your palm on it or self-suffocate it by not breathing. This place is just a cool treat, my mind already started cooking. I went on choosing one after the other. My girl who was standing quietly all that while, pointed her li'l finger towards the squid and asked, "Are we not buying the Ring Fish?" Did I hear it right? Yes, I did! I looked at her with astonishment because rarely does she ask me for a particular fish. I billed it without a second thought.  Did I just finish promoting New Frosty's !?!!

Coming back to out topic, squid is usually cut in ring shape, or rather people prefer that shape. There are many delicious dishes that we can prepare out of squid, but trust me, squid masala is the most delicious one. Finger licking is not a sin if you are having squid masala ;-) I didn' stop Meghna this time. Its irresistible spice-rich taste lingers on for a while...  ;-) This recipe, though I call it Kerala-style, this is just my way of preparing it because whenever I felt like adding more ingredients and when I thought it's better to cook squid with ginger-garlic paste along with other powder, I didn' hesitate to follow my mind. Give it a try, you won't go wrong. ;-)  When mine turned out lip-smackingly delicious, yours will too..

To talk about the nutritional facts of squid, it is highly nutritious, rich in natural protein, prevents arthritis, it eases migraine (can you believe this? :-) I found out a natural, tasty medicine for my migraine ;-)), regulates blood sugar level, reduces high blood pressure, and boosts our immune system.

Kerala-Style Squid Masala

Preparation time: 15 mins.
Cooking time: 30 mins.
Serves: 2

Ingredients

For Marinade

Squid - 300 gms, cleaned and cut into rings
Turmeric powder - 1 tsp
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Salt to taste

For Roast

Onion - 2 big, thinly sliced
Tomato - 2 medium sized, sliced
Green chillies - 2-3 nos., slit lenghthwise
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - a pinch
Pepper powder - 1.5 tsp
Garam masala - 1 tsp
Curry leaves - 1 spring 

Salt to taste

For Seasoning

Coconut oil - 2tbsp
Curry leaves - 1 spring 
Mustard - as required
Red chillies - 2 nos.


Method

1. Clean and cut the squid into rings, marinate it with ingredients listed under "For Marinade", and keep it aside for 15 mins.
2. In a pressure cooker, pour in adequate amount of water and  cook the marinated squid until the cooker whistles thrice.
3. In a pan or manchatti (earthen pot), heat oil, season it with all ingredients listed under "For Seasoning".
4. Add onion, green chillies, and salt, saute until onion turns translucent.
5. Add tomato and ginger-garlic paste, fry until the raw smell goes off.
6. Add coriander powder and turmeric powder, fry it. (Take care not to burn).
7. Add the cooked squid into this mixture, pepper powder, garam masala and cook until the water content is absorbed and oil is separated. Drizzle little coconut oil if required. Add curry leaves and keep it covered for 10 minutes.
8. Your delicious spicy squid roast is ready. It goes well with Kerala boiled rice, steamed rice, roti, appam, dosa, or even just that. ;-)

Notes:

• Adding curry leaves towards the end of cooking retains the natural flavor and keeps the leaves fresh. 
• Using freshly ground pepper and coconut oil enhances the authentic taste and flavor.