Hailing from a Bengali family, fish has always been an important delicacy in our cuisine. However not seafood!. It is only after getting married to a Goan, I got introduced to seafood. Although fish is a popular delicacy in both bengali and goan foods, after my wedding I realized that my taste buds had just undergone a transformation to exploring different kids of seafood – like mussels, crab, squids and so on. And what a transformation….heavenly! Such a pleasure to savor.
Squid is a very popular form of seafood in the Konkan and other coastal regions of India. In fact, it is well loved and appreciated in most seafood loving countries. Especially in Singapore squid is popular in the Peranakan and Chinese cooking styles. And they are indeed delicious too! But today, I am going to share with you a recipe that I learnt from my mother-in-law. Popularly it is known as squids chilly fry in Goa. This spicy, hot flavorful classic dish will tingle your taste buds when you enjoy it with white rice or as a side-dish.
It is important to cure and clean the squids before consumption. I was lucky enough to get already cleaned squids from a nearby supermarket.
Goan food is almost incomplete without toddy vinegar. It is the sour flavor imparted by toddy vinegar that gives pretty much every Goan dish its unique flavor. For this recipe too, Goans use toddy vinegar. However in Singapore I could not find it; hence I have substituted it with normal vinegar.
Squids / Calamari – about a dozen (cured and cut into rings)
Onions – 2 medium sized (thinly sliced)
Garlic – 3-4 cloves (finely chopped)
Turmeric powder – 1 tsp
Red chilli powder – 1.5 tsp
Cumin powder – 1 tsp
Toddy Vinegar / Normal vinegar – 1 tbsp
Dry Red Chilli paste – 1 tbsp (soak some dry red chillies in warm water for 1 hour; later drain and make a fine paste)
Green chillies – 3-4 cut in rings
Coriander leaves – finely chopped
Salt – as per taste
Marinate the squids with turmeric powder, red chilli powder, cumin powder and vinegar for 10-15 mins.
Take oil in a pan. Add thinly sized onions and fry until they start turning pink. Add the chopped garlic and green chillies. Fry until the onions turn golden brown.
Then add the marinated squids. Mix well.
Turn the heat on high, cover with a lid and cook. The squids will release water. Cook until all the water has dried out.
Then lower the heat, add salt, chilli paste and coriander leaves.
Give everything a quick mix. Stir everything for 2 more minutes.
Enjoy with white rice or as a side dish.