Andaman Squid Sukka
Tender squid rings tossed in a dry-roasted coconut and spice masala, a Tamil-settler-influenced dish common in South Andaman's coastal households.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Kadhai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 13 g
- carbs
- 7 g
- fibre
- 3 g
- protein
- 20 g
- calories
- 220 kcal
Instructions
- 1
Toast the grated coconut in a dry pan until golden brown. Set it aside to cool.
- 2
Grind the toasted coconut roughly with chilli powder, coriander powder and turmeric.
- 3
Heat coconut oil in a kadhai (deep curved pan). Add curry leaves and garlic, frying until fragrant.
- 4
Add chopped onion. Cook until it turns soft and lightly browned.
- 5
Add the squid rings. Cook on high heat for 3–4 minutes until they release water.
- 6
Keep cooking until the water evaporates from the pan.
- 7
Stir in the roasted coconut spice blend. Mix thoroughly to coat the squid.
- 8
Fry on medium-low heat for 6–8 minutes until fairly dry.
- 9
Season with salt. Serve hot.
Chef's tips
Do not overcook squid as it turns rubbery. Add it after the spice base is ready and cook quickly on high heat.
Ingredient substitutions
- squid → cuttlefish
Storage
Refrigerate for up to a day.
Reheating
Reheat quickly in a hot pan to avoid overcooking further.
Common mistakes to avoid
- •Cooking squid for too long after adding the spices, making it tough and chewy.
Serving suggestions
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