How to make Squids in Brown Masala -
Squids are cooked with a masala made with ingredients sautéed, then ground to give brown gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Squids (स्क्विड ), Fresh coconut (ताज़ा नारियल)
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Squids in Brown Masala checkout Konkani Calamari Dry, Squid Masala. You can also find more Main Course Seafood recipes like Fish Cake Salad Stir Fried Prawns Thambi Odai Nanda Kuttu Prawns Puli Munchi
Squids in Brown Masala Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Squids in Brown Masala Recipe
Squids rings 200 grams
Fresh coconut scraped ½ cup
Salt to taste
Turmeric powder ½ teaspoon
Oil 1 teaspoon + 1 tablespoon
Black peppercorns 3-4
Cloves 3-4
Cinnamon 1 inch
Star anise 1
Fennel seeds (saunf) 1 teaspoon
Onions finely chopped 2 medium
Dried coconut ( khopra) grated ½ cup
Tamarind pulp 1 tablespoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 1½ teaspoons
Method
Step 1
Place squids in a bowl, add salt and turmeric powder, mix well and set aside.
Step 2
Heat 1 teaspoon oil in a non-stick pan. Add peppercorns, cloves, cinnamon, star anise and fennel seeds and sauté till fragrant.
Step 3
Add half the onions and sauté till light brown. Add fresh coconut, mix and sauté till it turns light brown.
Step 4
Add dried coconut, mix and sauté till it turns light brown.
Step 5
Switch off heat, cool the mixture down to room temperature and grind with tamarind pulp and a little water into a fine paste.
Step 6
Heat 1 tablespoon oil in another non-stick pan. Add remaining onions and sauté till translucent.
Step 7
Add marinated squids, mix and sauté for 1-2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well. Add ½ cup water, mix, cover and cook for 5-6 minutes.
Step 8
Add ground paste, mix well, cover and cook for 5-10 minutes.
Step 9
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
