Get the Recipe
Most seafood dishes in Western India are prepared in a curry version or the thicker, drier sukka manner. At times, both are served together so that the person eating the day's fresh catch can drench their rice with one and enjoy the other with roti—it's the best of both worlds and nobody complains.
Unlike squid recipes that call for rounds to be breaded and fried, this masala uses roughly chopped bits that are especially delicious in the hot and fragrant sauce. Just remember to stir vigorously once you add the powdered spices; if you find them sticking to the pan, just add a few drops of water. Can't handle the heat? Tone it down by either cutting out the serrano chili or reducing the amount of chili powder. It tastes best with a squeeze of lime, served atop rice or a wheat-based flatbread.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.