Meal Prep · Indian
Squid Fry
A fiery and flavorful South Indian squid stir-fry, perfect as a side dish or appetizer.
Ingredients
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Step-by-step- Clean the squid thoroughly, remove the beak and innards, then cut into desired rings or pieces. Marinate with a pinch of salt and turmeric, set aside for 10 minutes.
- Heat coconut oil in a large pan or kadai over medium heat. Add chopped onions and sauté until translucent and lightly golden.
- Add ginger-garlic paste, green chilies, and curry leaves. Sauté for another 2-3 minutes until the raw smell disappears.
- Stir in turmeric powder, red chili powder, coriander powder, and black pepper powder. Cook for 1 minute, adding a splash of water if the masala starts to stick.
- Add the marinated squid to the pan. Cook on high heat for 2-3 minutes, stirring constantly, until the squid releases its water and starts to curl.
- Reduce heat to medium-low, cover the pan, and let it cook in its own juices for 10-15 minutes, or until the squid is tender. Be careful not to overcook, as it can become rubbery.
- Remove the lid, increase heat, and fry until the moisture evaporates and the squid is well coated with the masala and slightly browned. Add garam masala if using.
- Stir in lemon juice and garnish with fresh coriander leaves. Serve hot with rice, roti, or as a side dish.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Fat | 10 g |
| Carbohydrates | 12 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover squid fry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 1 month
While best fresh, you can freeze cooled squid fry in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat until warmed through, adding a splash of water if it seems dry. Alternatively, microwave in short bursts until hot.
Chef’s Corner
- Do not overcook the squid; it cooks very quickly and becomes rubbery if left on heat for too long. A short, high-heat sear followed by a brief simmer is ideal.
- For extra flavor, marinate the squid with a little ginger-garlic paste and chili powder for 30 minutes before cooking.
- Adjust the spice levels to your preference by increasing or decreasing the green chilies and red chili powder.
