Spicy Squid In Mushroom Cups

Ingredients
- Squid 8
- White Button Mushrooms 8
- Onion finely chopped 1
- Tomato finely chopped 1
- Ginger garlic paste 2 tsp
- Coriander leaves chopped 1 tbsp
- Red chili powder 2 tsp divided
- Turmeric powder 1/2 tsp divided
- Garam masala powder 1/2 tsp
- Salt
- Crushed fennel seeds 1 tsp
- Vegetable oil 2 tbsp
- Bread crumbs 1/2 cup
- Egg 1
- Red chili flakes 1 tsp
Instructions
- Wash and clean the mushrooms.
- Carefully remove the stems.
- Chop the stems and keep it aside for later use.
- Now wash and clean the squids.
- Pressure cook them for 15-20 minutes with 1/4 tsp turmeric powder, 1 tsp red chili powder and 1 tsp ginger garlic paste.
- Chop the squids into smaller pieces and keep it aside.
- Heat oil in a pan.
- Add the chopped onions and saute until they turn light brown in color.
- Now add 1 tsp ginger garlic paste and saute until the raw smell goes off.
- Next simmer the flame, and add 1/4 tsp turmeric powder, 1 tsp red chili powder and saute.
- Then add the chopped tomatoes and saute until they turn soft and oil begins to appear on the top.
- Then add the finely chopped squid, chopped mushroom stems, garam masala powder and crushed fennel seeds and mix well.
- Add in the chopped coriander leaves and mix well.
- Cook for 2-3 minutes.
- Switch the flame off.
- Now take the cleaned mushroom cups and fill each of them with the prepared filling.
- Beat an egg with a fork.
- Now dip the bottom and sides of each mushroom cup into this egg.
- And then transfer them to the bread crumbs to coat well.
- Place them on a baking tray lined with parchment paper.
- Preheat the oven to 180 degree centigrade.
- Bake the mushroom cups for 20-25 minutes.
- Garnish with coriander leaves and chili flakes.
- Serve hot.
Notes
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