Recipe for Goan Squid Chilly Fry - chrizzosgrubscene (2024)

First We go ahead and clean the Squids

• Take each squid and gently pulling off the tentacles, separate the body and the head of the squid

  Note: Don’t be intrigued by the Black ink coming out of the squid head while cleaning it. It doesn’t mean the squid is spoilt.

  

• Very gently, take the red skin off the body and Put your index finger inside the Squid Body and remove a ‘plastic’like bone from inside(it will easily come off) and all other wastes particles too

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  Note: It will easily slip off

  

• Cut the Tip of the Squid Body and keep aside

  Note:-The tips can be cut only if you’re going to cut the squids into rings. If your going to stuff the squids, you will have to wash the squids thoroughly, using your index finger

  

• If you like to eat the tentacles, cut the part just next to the eye of the squid

  Note: Be careful while doing this as the black ink may just spring out as soon as you cut into the tentacles

  

• As soon as you press it, a seed like object will pop out.

  Take that off and you can now use the tentacles

  Note:- Discard the other part of the head

  

• Under running tap water, thoroughly wash each squid,especially the inside as well as the tentacles

  

• Cut the squid bodies into rings, transfer them into a bowl along with the tentacles if using, season with 1 tspn Salt and keep aside for 30 minutes

  

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We go ahead and make the Chilly Fry

• In a Wide Pan, Heat 1 Tbspn Oil on High Flame

  Note:- The secret to Soft Squids, is to cook it for 45-50 seconds maximum. Anything more than that is going to give you Hard rubbery Squids. It is very important to remove the squids within this time frame because it will get further cooked with its own heat

  If the flame is not High, the squids will release a lot of water and that is something we don’t want,especially while frying them

  I like to partially fry my squids for Chilly fry, to give the squid a slight smoky salty flavour

  You can skip this step if you wish and add the raw squids directly at the end

  

• When the Oil turns Hot, throw in the Squids.

  

• Toss the squids on high heat for 15 seconds

  

• Transfer it back into the bowl

  

• Reduce the heat to medium and in the same Pan, add the Onions, Chillies, Tomatoes, Curry Leaves and the remaining 1 Tbspn Oil and let it cook until the Onions turn translucent

  

• Once the Onions turn translucent, add the capsicum and mix it well

  Note:- If you like your Capsicum soft then add it with all the other veggies at the start. I like mine a little crunchy, so I add it at this stage

  

• Add the Ginger Garlic paste and Mix well

  

• Once the Ginger Garlic paste is cooked and the raw smell is reduced, add the Turmeric powder, Vinegar, Sugar and Salt

  

• Mix it well. You can add ¼ cup water at this stage if you like a Gravy kind of Chilly Fry.

  After about 2 minutes or so, add the chopped coriander leaves

  

• Add the Squids into the Pan and increase the heat.

  Keep tossing on High Heat and after exactly 30-40 seconds turn off the heat

  Note: (1) The squids are partially cooked at the beginning,hence the cooking time will reduce here

  (2) If you’re going to add the squids directly towards the end, then cook it for 45-50 seconds only(All on High Heat or else water will be released from the squids)

  (3) When the squids go into the Pan, don’t forget to Toss and Mix it or else it will get burnt

  

• Turn off the Heat and enjoy this flavour packed Squid Chilly Fry with some Hot Bread or enjoy it as a side dish!

  

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