Tuesday, June 24, 2014

Calamari Masala

A quick fix side dish made from leftover calamari cooked in a fiery Bengali fried style.

Ingredients (Serves 2):

  • Calamari- 200gm
  • Plum tomato- 2 medium
  • Garlic- 3 large cloves, chopped
  • Cayenne powder- 1 tbsp
  • Turmeric- 1 tsp
  • Mustard Oil- 2 tbsp
  • Salt- To taste

Preparation (30 mins):

Chop calamari to bite sized pieces.I prefer using the tentacles because they are easier to cook and don't get rubbery. In a bowl marinate the calamari with turmeric, cayenne and salt for fifteen minutes. Heat oil on high in frying pan. Add chopped garlic and stir.

Lower flame and toss in calamari. Cook on low till calamari starts becoming tender. Not if you cook on high or overcook or you end up with what I call vulcanized calamari.

Add in quartered plum tomato's, stir and cover. Cook on medium for 10 mins.

Serve hot as a fiery side dish.

  • You could easily replace calamari with octopus or squid.
  • Frying calamari is the most sensitive part of the process. If you under cook you end up with raw fishy bits, and if you overcook slightly you have rubber calamari. That's why I prefer to cook on a low flame with constant tasting.

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