Thursday 3 July 2014

Goan hot and sour Squid curry

So this is my version of Goan Squid curry. How authentic Goan it is, I do not know but what I do know is that my hubby is Goan and he says it's Goan so well Goan it is.

Follow the below steps and enjoy this famous Goan curry.

You will need 1 kg squid, cleaned and cut into rings

2-3 pieces of tamarind - soak this in 1/4 cup water for about 10 mins. After 10 mins take out the tamarind pieces and you are left with the water, which you will need later so keep this aside. You can substitute the tamarind water with a tamarind stock cube if available.

Now you need to dry roast (on a pan without any oil) the below whole spices -

1 inch cinnamon stick
1/2 tsp of whole black peppercorns
1/4 tsp of whole cumin (jeera)
1/4 tsp of whole coriander seeds
4 black cloves
10 whole red dried Kashmiri chillies (break off the stems)

Take a blender and add to it the above roasted spices along with -

3 small chopped onions (or 2 big onions)
4 garlic cloves peeled
1/2 tsp of chopped ginger
1/4 tsp of turmeric powder
 1/3 cup vinegar (white or apple cider).

Blend everything so that you get a smooth red paste (masala) which should be of a thick consistency.

Now take a deep vessel. Add some oil and fry 1 small sliced onion. After 2-3 minutes add the red paste/masala and fry well on a medium flame for about 5 mins. To this add one small chopped tomato and the tamarind water/stock cube and a pinch of sugar to even out the sourness of the tomato and the tamarind.

Now you can add the squid rings and about 2 cups of water (depending on the consistency that you like you can add more or less water). Let the gravy/curry come to a boil and them simmer on a low heat for about 15-20 mins until the squid is cooked.

Umm don't forget to add some salt otherwise it will be curry with no taste!

Garnish with fresh coriander/cilantro leaves and serve with hot steamed rice!

PS - all the above ingredients are available at Lulu/Carrefour supermarkets or any Indian store.

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