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.
- 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.