Spicy Squid Peratal

This dish is a delightful combination of aromatic spices, fresh herbs, and perfectly cooked squid, making it a standout on any dinner table. It complements rasam or sambar very well. Try it!

Ingredients:

- 500g squid, cleaned and cut into rings

- 1 potato, cubed

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 1 tablespoon ginger-garlic paste

- 2 green chilies, sliced

- 2 tomatoes, finely chopped

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon fennel seeds

- 1 teaspoon mustard seeds

- 1 sprig curry leaves

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Clean the squid thoroughly and cut it into rings. Set aside.

2. In a heavy-bottomed pan or wok, heat the vegetable oil over medium heat. Add the mustard seeds and let them splutter. Add the fennel seeds and curry leaves, and let them sizzle for a few seconds.

3. Add the finely chopped onion and sauté until it turns golden brown. Add the ginger-garlic paste, and sauté for another 2-3 minutes until fragrant. Add the sliced green chilies and continue to sauté for a minute.

4. Add the finely chopped tomatoes to the pan and cook until they become soft and mushy. Add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for 2-3 minutes until the spices are well blended and the oil starts to separate from the mixture.

5. Add potatoes and cook until tender.

6. Add the squid rings to the pan and stir well to coat them with the spice mixture. Cook the squid on medium heat, stirring occasionally, until it turns opaque and tender, about 5-7 minutes.

7. Be careful not to overcook the squid, as it can become tough and rubbery.

8. Add salt to taste and stir well. Cook for another 1-2 minutes to ensure the flavors are well combined.

9. Garnish with freshly chopped coriander leaves.

Serve the Squid Peratal hot with steamed rice, roti, or as part of a larger meal.

Comments

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

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