Squid with Curry Leaves and Mustard Seeds
Squid is one of my favourite seafoods. Though my favourite way to have it is simply fried, this simple method takes less than 15 minutes and gives a flavourful squid which can be eaten as a main, a side or with drinks.
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Active Time : 20 minutes
- 400 gms squid cut into rings. Or Frozen squid rings (its quite forgiving).
- 1 level teaspoon of Turmeric
- 2 1/2 teaspoons of Mustard Seeds
- About 3 stems of curry leaves - about 30 odd leaves
- 3 dried red chillies
- Optional : A teaspoon of roasted channa dal or some salted peanuts.
Feeds about 2-3
- This dish cooks quickly, so have everything ready to go
- Toss the squid in the turmeric and leave for about 2-3 minutes
- Heat a couple of teaspoons of vegetable or peanut oil
- Once the oil gets hot (but not smoking) add the mustard seeds and the red chillies
- Once the mustard seeds start popping, throw in the curry leaves and the channa dal / peanuts if using
- Immediately follow with the squid, and toss it so that the squid is coated with the mustard seeds and the curry leaves.
- Cook for about 3-5 minutes until the squid is done.
- Remove and serve hot, with a squeeze of lemon.
Tip: Squid needs to be cooked really quickly or really long. When squid is ready it will be an opaque milky white inside, and when you bite it, it will have a little resistance.
Curry leaves are native to India. They’re highly aromatic and have a unique flavor with notes of citrus. Most Indian homes have a plant.
Eat in good health!