My Father's Masala Squid Fry

This recipe is a community pick, part of our Fathers’ Day recipe contest in partnership with Nivaala, a brand that like Goya, believes your family recipes are your legacy. Nivaala is an heirloom recipe journal in which you can record all your family recipes. It’s unlike any other recipe journal, and can be passed down your family as heirlooms, just like saris, and jewellery.

This recipe comes from coastal Tamil Nadu, where Roshini Fernando’s father likes to rustle this up for his family on a lazy Saturday. It is a simple, yet delicious way to cook squid and the heat can be adjusted according to your family’s preferences. There is a lot of hesitancy around cooking squid and this is a recipe to help you get acquainted with this cephalopod. Pair with rice, roti, or even bread.

Recipe: Masala Squid Fry

Ingredients
250g squid
2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp ginger-garlic paste
1 tsp black pepper, powdered
4 tsp coconut oil

Wash the squid and remove the head, ink sac, and the skin membrane.
Slice into rings.
Cook the squid with turmeric and salt, for a minute, without adding water.
Meanwhile, make a masala paste with chilli powder, cumin powder, ginger garlic paste, black pepper powder and enough water to make a thick paste.
Smear the masala on the squid rings and shallow fry in coconut oil.

Banner image credit: Malabartearoom

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