The Goan Stuffed Squids is an easy to make dish. The squids are stuffed with a chilly fry that uses that tentacles of the squids itself. It can be served as an appetizer or a side.
Serves: 4 to 6 Persons
Prep. Time: 40 Mins (includes cleaning squids & making the stuffing)
Final Cooking Time: 20 Mins
- Squids – 12 medium
- Onions (chopped fine) – 3 medium
- Tomato (chopped fine) – 1
- Green Chillies (chopped fine) – 2
- Green Corriander Leaves (chopped fine) – 1 tbsp.
- Recheio Masala (click here) – 2 tbsp.
- Ketchup – 2 to 3 tbsp.
- Sugar – ¼ tsp. (optional)
- Oil – 3 tbsp.
- Salt – 1 tsp.
Step 1: Clean about 12 med sized squids. Chop the tentacles. Apply the salt and keep aside.
Step 2: In a pan, saute the onions with 1 tbsp. oil, till translucent.
Step 3: Add the chopped green chillies and saute for a min. Then add the tentacles n let them cook covered on low heat for about 5 mins till almost cooked.
Step 4: Next add the chopped tomato and cook till it turns soft. Add 2 tbsps of recheio masala and cook for 6 to 8 mins on low heat.
Step 5: Check for salt, sugar and add if needed. Add the chopped corriander, mix and switch off the heat. Let this stuffing cool down.
Step 6: Once cooled, stuff the squids only a little more than half (don’t overstuff as the squids will shrink on cooking ).Use toothpicks to seal the openings. Reserve about 2 tbps of the stuffing in the same pan in which u had made it.
Step 7: Switch on heat, add 2 tbsp. oil and the recheio masala in the same pan in which you made the stuffing and saute for a min. Now put in the stuffed squids and saute on med high heat for a min. Add 1/2 cup hot water. Cover and cook for about 12 to 15 mins.
Step 8: Finally add the ketchup (this imparts a lovely flavour and glaze). Cook uncovered for 2 to 3 mins on high heat. Serve hot.