Stuffed Squids Recipe - Squids stuffed with a flavourful filling and cooked with tamarind pulp.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Squids(स्क्विड ), Tamarind(इमली)

Cuisine : Goan

Course : Main Course_Seafood

Stuffed Squids

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

You can also find more Main Course_Seafood recipes like Grandma's fish curry, Seafood Medley, Seafood Moilee Spaghetti, Fish coconut chilly fry. Or try out these recipes from Goan Cuisine like Sannas (With Yeast), Fish Rolls, Crab Curry, Prawn Ambotik.

Stuffed Squids Recipe - How to make Stuffed Squids


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Squids 8-9 medium

  • Tamarind 2 lemon size ball

  • Kashmiri red chillies 10

  • Garlic 5 cloves

  • Ginger chopped 1 inch piece

  • Cumin seeds 1 teaspoon

  • Black peppercorns 6

  • Cloves 6

  • Cinnamon 1 inch stick

  • Vinegar 3 tablespoons

  • Oil 4 tablespoons

  • Onions sliced 3 medium

  • Salt to taste


Step 1

Clean and wash squids. Pat them dry with a kitchen towel. Chop two to three squids for stuffing. Soak tamarind in one cup of water for about fifteen minutes and squeeze to extract thick pulp. Keep aside.

Step 2

Grind together Kashmiri red chillies, garlic, ginger, cumin seeds, black peppercorns, cloves and cinnamon in vinegar. Heat three tablespoons oil in a pan. Add onions and sauté till slightly pink. Add ground masala and salt to taste.

Step 3

Sauté for a minute. Add chopped squids and cook till squids are done. When slightly cooled, stuff this mixture into the remaining squids and seal them with a toothpick.

Step 4

Dab them with the remaining oil and keep them in a pan in layers. Add thick tamarind pulp, cover and cook till the squids are done.

Step 5

Remove cover and cook till gravy thickens. Serve hot.

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