About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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- Yield:Serves 2
- Active time: 20 minutes
- Total time:20 minutes
- 1/2 pound squid bodies, finely sliced
- 1 1/2 tablespoon vegetable oil
- 1/2 cup finely diced onion (about 1 small)
- 1/2 cup finely diced tomato (about 1 medium)
- 2 Serrano chilies, finely minced (about 1 tablespoon)
- 2 teaspoons grated garlic (about 2 medium cloves)
- 1/2 teaspoon powdered turmeric
- 1 tablespoon toasted and ground coriander seeds
- 2 teaspoons powdered red chilli
- 1 tablespoon grated unsweetened coconut
- Kosher salt
- 1 tablespoon finely chopped fresh cilantro leaves
- Naan for serving
- Sliced raw onion, for serving
- 2 lime wedges, for serving
Heat oil over medium heat in a large, heavy-bottomed skillet until shimmering. Add the onions and cook, stirring, until lightly browned, about 5 minutes. Add the tomatoes and cook, stirring, until they have broken down, about 2 minutes. Add chilies and garlic and cook, stirring, until fragrant, about 1 minute. In quick succession add the turmeric, coriander, and red chili. Stir until fragrant, about 1 minute. If spices stick to the bottom, add a few drops of water to prevent burning. Add the grated coconut, stir until mixed in and colored with the spices. Add the minced squid, stir until mixed and allow to cook until just cooked through, 5 to 7 minutes. Stir in cilantro. Serve hot with naan, onion, and lime.