Ingredients
½ kg Squid/ Kanava
½ cup Shallots
4 Green chilli (chopped)
1” inch Ginger (chopped)
1 tsp Garlic (chopped)
1 spring Curry leaves
3tbsp Coconut oil
1 cup Grated coconut
½ tsp Mustard seeds
2 tsp Peppercorn (crushed)
¼ tsp Fenugreek seeds
¼ tsp Fennel seeds (crushed)
½ tsp Garam masala
¼ tsp Turmeric powder
Salt to taste
Method
- Pressure cook(till the first whistle) squid, along with turmeric powder and salt. Make sure you don’t overcook the squid because then it will turn rubbery.
- Heat coconut oil in a pan. Add mustard seeds and let it splutter.
- Add shallots, green chillies, ginger and curry leaves and saute it till the shallots turn light brown.
- Now add grated coconut and saute for 2 to 3 minutes.
- Add crushed peppercorns, fenugreek seeds and fennel seeds. Mix well.
- Now add cooked squid to this mixture and saute for a couple more minutes.
- Transfer to a serving dish and serve with hot rice/ chapatti.
