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Chocolate dipped strawberries

Squid gravy

Calamari rings is a most common appetizers in Asian restaurants. That was totally new to me. All those times i have wondered what is a calamari. Little did i know it's the squid they are talking about. Phew! 
It was in fact too good to try for the very first time. Something similar to onion rings but a non-veg appetizer. The quantity they provide you is way too much for one person. You can share it with 2/3 people as a snack. 


I wish I had made calamari rings today, but was too tempted to try the curry my mom used to make when I was a kid. I did try a different version of the curry today. Let's see the recipe details and the ingredient list.


Ingredients:

500 gms of squid
1 large onion
2 medium sized tomatoes
1 tsp red chilli powder
salt to taste
2 tsp oil
a fat pinch of turmeric powder
200 ml water
1 tsp mustard
1/2 split urad dhal
1 green chilli
1/2 cumin seeds
1 sprig of curry leaves

How to make squid gravy:

Clean the squid - take you own time. It's really a difficult task to clean the squids as they contain a black colored liquid which needs to be removed and washed with clean water. Unfortunately, i do not have a before and after picture of cleaning the calamari. I was totally running out of time today and had very late lunch since I forgot the clean the calamari at the shop itself and ended up doing all by myself. Well, it's first time for me and did a good job i guess.


Heat a wok and add cooking oil. Today i have used olive oil.


Add mustard seeds and urad dhal. When mustard seeds start to sputter, add cumin seeds and sautee for few seconds.



Add curry leaves.

Add chopped onions.


Sautee till translucent. Then add roughly chopped green chillies.


Add chopped tomatoes.


Add salt and cook till tomatoes become mushy.


Add turmeric, coriander powder and red chilli powder.


Add 100 ml water.


Check for salt and seasoning and adjust at this stage.


Bring it to boil. Add cleaned squid.


Mix it once. Cover and cook for about 8-10 minutes. Do not over cook as it becomes very hard to chew.


Now, it has cooked well and water has reduced a bit. If you want it to be a thick gravy, then you can skip adding 100 ml water in the beginning. Instead add few tablespoons of water so that the spice powders do not get burnt.


Add crushed black pepper and chopped coriander leaves.


Switch off the flame and serve hot with white rice or any tiffin items.


You can thicken the gravy a little bit if you want by simmering down.

























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