Posted on

Introducing the Kerala Style Squid Fry

If seafood is your weakness, you must try this easy-to-make Kerala style squid fry. It’s perfect when you’ve a busy schedule ahead of you and the clock is ticking. Shuttling between household chores and the workplace can stress you down, and cooking is perhaps last on your list.

The Kerala style squid fry can double as a snack to go with our favorite drink or you can relish it with food. Excuses for biting into a succulent preparation of this dish can be anything; but unless you try it you won’t know. Nothing too complicated, just a simple preparation packed with flavor.

Ingredients for Kerala style squid fry

  • 500 g squid, cleaned, and cut into cubes or rings
  • 1 tsp ginger garlic-paste
  • 1 to 1.5 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp fennel powder
  • 1/2 to 3/4 tsp black pepper powder
  • 2 sprigs curry leaves –
  • Salt to taste
  • Coconut oil (as needed)

5-Step Preparation

  1. Combine all solid ingredients and keep aside for about 15 minutes.
  2. Transfer the marinated squid into an earthen cooking pan. Cover and cook until the gravy covers the pieces. Stir occasionally so the squids don’t get burned.
  3. Once the gravy thickens and the squids are tender, pour the coconut oil and fry until they turn brown.
  4. Toss in some black pepper powder and Kashmiri chili powder to suit your taste.
  5. Serve Kerala style squid fry with rice, chapattis, or eat them whole.

Sometimes, it’s good to give the poultry and meat dishes a break and switch to seafood. They are healthier and less fatty than meat, and contain important nutrients essential for good health. Squids are a great source of vitamin B12. The phosphorous in squids stimulate the level of calcium in your body, which is great for bones and teeth.

The next time to crave for something different and beneficial, think Kerala style squid fry.

Leave a Reply

Your email address will not be published. Required fields are marked *