Instructions
Drain (and discard) the water in which the chillies were soaked and grind the chilli skins along with the rest of the ingredients mentioned under ‘For the marinade’ to a fine paste. You will actually have more masala than you require for this recipe so use some to marinate the squid, reserve some to be added to the frying pan and store the excess in an airtight container and refrigerate and use it to fry prawns (masala fry) or to make the same dish again.
Marinate the squid rings with the required amount of ground masala and keep aside for 30 mins.
When you are ready to fry the squid, heat oil in a large frying pan and add the curry leaves and a little of the masala and fry until the raw smell of the masala vanishes
Add the marinated squid and mix it along with the fried masala and stir fry for a minute or two. Then spread them out in a single layer and let them fry for a further minute or two till just done. (overcooking them will make them rubbery so keep an eye out)
Remove onto a serving plate and garnish with chopped coriander if desired and serve hot with rice and curry or as an appetizer!
NutritionNutrition Facts Squid Masala Fry Amount per Serving Calories 335 % Daily Value* Fat 5 g 8 % Saturated Fat 2 g 13 % Polyunsaturated Fat 2 g Monounsaturated Fat 0.3 g Cholesterol 311 mg 104 % Sodium 2039 mg 89 % Potassium 1838 mg 53 % Carbohydrates 48 g 16 % Fiber 7 g 29 % Sugar 24 g 27 % Protein 30 g 60 % Vitamin A 4505 IU 90 % Vitamin C 750 mg 909 % Calcium 146 mg 15 % Iron 6 mg 33 % * Percent Daily Values are based on a 2000 calorie diet. |