How to make Stuffed Squids - 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 : Indian

Course : Main Course Seafood

Stuffed Squids Recipe Card

Stuffed Squids

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Stuffed Squids checkout Konkani Calamari Dry, Squid Masala, Squids in Brown Masala. You can also find more Main Course Seafood recipes like Seafood Machurian, Punjabi Farmaishi Machli, Sunheri Angoori Machhli, Chingri Malai Curry.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Stuffed Squids Recipe

  • 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.