Koonthal / Calamari / Squid multiple names for this fabulous ingredient. Seafood has been always a favorite of mine since the time I started working as a cook. Calamari presents some serious challenges. Cook it less and it tastes raw and cook it over it is like rubber. It just needs to be cooked perfectly. My first job as a Trainee was as a butcher where we got a lot of seafood and squids was a regular feature we had to cut perfect rings, the trimmings of this used to be my favorite meal.
Here is a recipe of Calamari Ghee Roast that we trainees loved to cook in the Kitchen when all our sous chefs were away, many a night we have feasted on the calamari, this one truly brings out memories…
- Calamari or squid- 250 gm
- Chili powder – 2 tsp
- Turmeric powder-1 tsp
- Salt-1 ½ tsp
- Lime juice- 1 tsp
- Maida- 2 tsp
- Rice flour-1 tsp
- Curry leaves- 1 sprig
- Sunflower or coconut
- Oil- 2 tbsp
- Ghee- 1 tsp
- Marinate squid cut in round slices in 1 tsp chili powder, ½ tsp turmeric powder, lemon juice and ½ tsp salt for about 30 minutes.
- In bowl, mix maida, rice flour remaining chilli powder, turmeric powder, salt and pepper powder.
- Add the marinated squid or calamari into this and mix well so that the pieces are covered in coating.
- Add water if needed to get the right consistency.
- Keep aside for 10 min.
- Add 2 tbsp oil to a frying pan. When oil is hot add the marinated Calamari to the pan and spread it nicely.
- Add curry leaves and close the pan with lid and allow it to cook for 1 minute.
- Open and flip the calamari and close and cook for 1 minute.
- When calamari’s are done add ghee and mix .
#Serve hot with rice or with chapattis as a side dish.
Pros tip – cooking calamari for more than 3 minutes will make it rubbery or chewy.