Calamari Fish Fry Recipe- Squid Roast In Kerala Style
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Here we are with Crispy and perfectly seasoned fried calamari recipe which definitely going to wake up your appetite. You can serve fried calamari fish with rice, roti or paratha or just munch it with a glass of chilled beer. Let's take a look at the Calamari fish fry recipe ingredients and How to make Squid Roast in Kerala Style.
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Ingredients
- 1/2 kg Calamari rings
- 2 tsp Ginger garlic paste
- 15 Curry Leaves
- 2 tsp Coconut Oil or any other cooking oil
- ½ tsp Turmeric powder
- 2 Sliced onion
- 1 Tomatoes Chopped
- Green chilies Chopped, To Taste
- 1 tsp Mustard seeds
- 1 tsp Fennel
- 2 tsp Garlic Chopped
- 1 tsp Ginger Chopped
- Oil for frying
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Instructions
- Wash the rings under running water. To prepare marinate mix ginger garlic paste, curry leaves, little turmeric powder, red chili powder, salt to taste and little coconut oil.
- Add calamari rings mix well with marinate and leave for 30 to 40 minutes.
- Heat oil in a pan and fry the calamari rings on medium heat for 4 to 6 minutes (Do not over fry the rings as the meat will become rubbery).
- Transfer it to the plate and keep aside.
- Heat one tablespoon oil in pan, add mustard seeds when starts crackling add fennel seeds.
- When starts leaving aroma add sliced onions and sauté till onions turns light brown in color.
- Add turmeric powder , red chili powder, chopped ginger garlic and sauté for 2 minutes on medium flame.
- Add chopped tomatoes, cook for 3 to 4 minutes on medium flame.
- Add fried calamari, curry leaves and salt to taste.
- Mix well, add 1/4 cup of water, close the lid, cook for 5 to 8 minutes on a medium flame. Switch off the flame.
- Delicious calamari masala fry is ready to serve.
Recipe Nutrition
Calories: 171 kcal | Carbohydrates: 12 g | Protein: 21 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 291 mg | Sodium: 61 mg | Potassium: 486 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 442 IU | Vitamin C: 90 mg | Calcium: 77 mg | Iron: 1 mg
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