Squids are very flavorful and delicious sea food variety. They are juicy and fleshy if cooked and prepared properly. These stuffed squids are a treat to the eyes and they burst with flavors. You may replace the squid tentacles in the filling with chicken or prawns too.
Yield / Serves
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Squid (whole) 6-8
Onion (finely chopped) 1
Tomato (finely chopped) 1
Ginger garlic paste 2 tsp (divided)
Coriander leaves (chopped) 1 tbsp
Red chili powder 4 tsp (divided)
Turmeric powder 3/4 tsp (divided)
Salt as required
Crushed fennel seeds 1 tsp
Honey 1 tbsp
Roased sesame seeds 1 tsp
Vegetable oil 2 tbsp and more for frying the squids
First wash and clean the squids. Reserve the tentacles too.
Pressure cook them for 15-20 minutes with 1/4 tsp turmeric powder, 1 tsp red chili powder and 1 tsp ginger garlic paste.
Cut the tentacles and finely chop them. Keep it aside.
Now marinate the whole squid bodies with 1/4 tsp turmeric powder, 2 tsp red chili powder and salt as required.
Let it rest for at least an hour.
Meanwhile, prepare the filling.
For this, 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 tentacles and crushed fennel seeds and mix well.
Add in the chopped coriander leaves and mix well.
Cook for 2 minutes.
Switch the flame off.
Now take the marinated squid and fill each of them with the prepared filling.
Using the back of a small spoon, press so that the squid gets filled evenly.
Seal the opening using a toothpick.
Heat oil in a pan.
Carefully place each of the filled squid in the oil and shallow fry for about 10-15 minutes, flipping the sides so that they are cooked evenly.
Serve hot with a little honey and sesame seeds sprinkled on top.
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