Diu Squid Masala Fry
Tender squid rings tossed in a spiced onion-tomato masala until dry and slightly charred, a favourite catch-of-the-day preparation along Diu's coast.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Kadhai
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 9 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 20 g
- calories
- 200 kcal
Instructions
- 1
Drop the squid rings into boiling water for 1 minute. Drain the water thoroughly.
- 2
Heat oil in a kadhai (deep curved pan). Fry chopped onion until golden.
- 3
Add ginger-garlic paste. Cook until the raw smell goes away.
- 4
Add chopped tomato. Cook until it softens and breaks down completely.
- 5
Stir in red chilli powder, turmeric and coriander powder. Cook for 1 minute.
- 6
Add the squid rings. Toss well to coat them in the masala (spice mix).
- 7
Cook on medium-high heat for 6-8 minutes, stirring often. Cook until most moisture dries up.
- 8
Squeeze lemon juice over the dish. Taste and adjust the salt.
- 9
Scatter fresh coriander on top. Serve hot.
Chef's tips
Boiling squid briefly before frying keeps it tender instead of rubbery. Cook on high heat at the end to dry out extra liquid quickly.
Ingredient substitutions
- squid → prawns
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat briefly in a hot pan; avoid prolonged reheating.
Common mistakes to avoid
- •Cooking the squid for too long, which makes it tough and chewy.
Serving suggestions
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