Once we reached ISB, our first outing was to Hypercity in Inorbit Mall to check out grocery items. I was looking around checking out stuff, when D came running and said, “Mama, they have squid here.” The excitement of seeing Squid, his favourite was written all over his face. Needless to say, after a while, we were headed home with a packet of squid in our shopping bag. Squid thoran was the first idea that popped in my mind for the next day’s lunch.
Thankfully, D was eagerly waiting next to me till I was done with the clicking of pictures as well. Here’s the recipe.
- 500 gms Squid
- 1 Onion Chopped
- 2 teaspoons Ginger garlic paste paste
- 1 - 1/2 teaspoons Chilli powder
- 1/2 teaspoon Pepper powder powder
- 1/2 teaspoons Turmeric powder
- 3 sprigs Curry leaves
- to taste Salt
- 1/4 cup Coconut grated
- 1 Green chilli
- Clean and cut the squid into rings. Mix the squid with a little bit of turmeric powder, chilli powder, salt and a sprig of curry leaves.
- Put the squid in an earthen pot.Cover and cook on low heat till the squid is nearly cooked.
- No need to add water as the squid will release its juices when it starts to cook. Increase the heat to high and let the liquid evaporate.
- Squid should not be cooked for long or else it will turn rubbery. Switch off heat and keep aside.
- Heat oil in a pan and add curry leaves and chopped onion. Saute till the onion turns translucent.
- Add the ginger- garlic paste and fry for a minute. Add the chilli powder, pepper powder and turmeric powder and sauet for a few seconds.
- Add the cooked squid along with the grated coconut and stir well. Cook further for a couple of minutes. Serve hot.