A popular preparation that serves as a great appetizer, packed with right amount of flavours. It’s definitely one of my favourite
INGREDIENTS
250 – 300 gms Squids/Calamari cleaned
1 large onion, finely chopped
1 tomato, chopped
1 tbsp ginger garlic paste
2 to 3 tbsp Goan recheado masala
2 tbsp oil
1/4 tsp salt to taste
Recheado Masala
25 Kashmiri chillies
1 Onion
1 inch Ginger
20 to 25 Garlic flakes
2 inch Cinnamon
1 tsp Peppercorn
1 tsp Cloves
Marble size Tamarind
1/2 tsp Turmeric
1 1/2 tsp Sugar or according to taste
Salt according to taste
1/4 cup vinegar to grind
INSTRUCTIONS
Wash the squids well and slice it into rings and chop the tentacles.
In a pan, add oil and sauté the onions until translucent. Add tomato and ginger garlic paste and fry well till mushy.
Now add the squids and salt to taste. Mix in well, cover and let it cook.
The squids will leave water, cook it till the water almost dries up.
Add recheado masala and saute well. Let it cook for 2 mins.
Add about 2 to 3 tbsp water if needed.
You can also add salt, sugar and vinegar if required. Stir everything well and let it simmer until desired consistency. Garnish with coriander and serve hot!