Name: Squid Coconut Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Serves 2, or 4 alongside other dishes
Cuisine: Indian
Ingredients: 1 tsp finely grated fresh ginger; 10 pieces of thinly sliced fresh or dried coconut; ½ tsp ground coriander; 2 small dried red chillies or fresh green chillies, halved; ¼ tsp ground garam masala; 1 small red onion, finely chopped; 2 tbsp coconut oil; ½ tsp brown or black mustard seeds; ½ tsp Kashmiri chilli powder; ¼ tsp freshly ground black pepper; ½ tsp salt; 3 cloves of garlic, thinly sliced; 10 curry leaves; 1 fresh green chilli, sliced lengthways; 300 g squid tubes, chopped into thin rings; 1 tbsp lemon juice; ½ tsp ground turmeric

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This Keralan squid dish is cooked in minutes and is best eaten straight away. You can prepare it with either small or larger squid rings. The taste evokes happy memories of my travels in Kerala, on the coast with the palm trees, white sand beaches and the warm breeze coming off the Arabian sea. If you don’t want to gut the squid yourself, ask your fishmonger to prepare it for you and cut it into thin rings. I particularly love to cook this dish with the smaller squid.