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!
Appetizer, Main Course, Main Dish, Side Dish
whole black pepper
dry kashmiri red chillies
hot red chillies
or to your heat preference
juice squeezed and pips removed
or more if you prefer
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.