Squid Ghee Roast
Succulent squid rings with a wonderful aroma of spices cooked in ghee and fresh curry leaves. This squid ghee roast in Mangalorean style is a delightful seafood delicacy that you'll fall in love with!
Servings: 4 people
Ingredients
- 400 grams squid rings cleaned
- 1/2 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 10 whole black pepper
- 7-8 dry kashmiri red chillies
- 3-4 hot red chillies or to your heat preference
- 1 inch ginger
- 5-6 cloves garlic medium size
- 1/2 teaspoon turmeric powder
- 1/2 lime juice squeezed and pips removed
- 1/2 teaspoon pepper powder
- 2 tablespoon ghee or more if you prefer
- 3-4 sprigs curry leaves go generous
- 1/2 tablespoon jaggery powder
Instructions
- Heat a pan and lightly toast the spices (without the dry chillies).
- Gently stir as they warm up to release the aroma.
- Add the dry chillies. Mix well and toast for another 30 seconds.
- Switch off and let it cool down.
- Transfer to a blender, add ginger and garlic, and blitz to a coarse paste adding a little water at a time.
- In a mixing bowl, add two tablespoons of the ground masala paste, lime juice, turmeric powder, pepper powder, and salt.
- Combine well. This is our marinade. Keep the remaining masala for cooking in ghee.
- Drain off all the water from the squid rings, add them to the marinade.
- Coat them uniformly with the marinade.
- Let it marinate for 15-20 minutes (preferably in the fridge).
- Heat two tablespoons of ghee on a low flame in a thick bottom pan.
- Add the ground masala paste to the hot ghee.
- Add salt and fry till the oils start emerging from the paste.
- Now add the marinated squid rings, gently stir to get them coated in the ghee fried masala.
- Cook for 3-4 minutes while stirring occasionally.
- Cook them just enough.
- Add the curry leaves and the jaggery powder.
- Stir gently and cook for another minute.
- Switch off and serve hot with some neer dosa.