Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, squid heads in coconut gravy. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This is a Video of a SQUID IN COCONUT GRAVY which i made at my home. You can also use a mortar and pestle to grind the coconut. Once the onion is cooked, add the squid rings and the ground coconut. Cook in high heat till done, stirring occasionally.
Squid heads in coconut gravy is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Squid heads in coconut gravy is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook squid heads in coconut gravy using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Squid heads in coconut gravy:
- Make ready 8-10 medium sized squid heads
- Get 1/4 cup grated coconut
- Make ready 4 flakes of garlic
- Take 1 teaspoon cumin powder
- Get 1 teaspoon red chilli powder
- Make ready 1/2 teaspoon turmeric powder
- Get 2 green chillies (optional)
- Prepare 1 teaspoon mustard seeds
- Make ready 2 sprigs curry leaves
- Prepare 1 shallot or 1 teaspoon finely chopped onion
- Take 1 dried red chilli
- Prepare 2 tablespoons oil preferably coconut oil
- Prepare Salt as per taste
- Get Water as required
- Prepare 1 teaspoon tamarind paste (optional)
Mix well and remove it from the flame. Squid in dry coconut gravy is ready. Once the gravy starts boiling add cleaned and washed squid in it. Then add coconut milk in it, mix well.
Instructions to make Squid heads in coconut gravy:
- Wash the squid heads. There is a small beak-like thing that has to be squeezed out. Take those out. Squeeze a little and drain any excess water.
- Grind the coconut along with the spice powders, garlic, green chillies and a few curry leaves. Add a little water and make a thick smooth paste. Adjust number of green chillies according to your spice tolerance.
- Heat one tablespoon oil. Once the oil is hot, add the chopped onions.
- After the onions have wilted, add the squid heads. Mix well. Add just enough water to cover.
- Cook covered for 5 minutes or till the heads are just done. Overcooking can make it rubbery.
- Lower the flame and add the coconut paste. Add tamarind, if using. Cook in a low flame till the raw smell goes off. This should be around 3 to 4 minutes. Turn off the stove.
- For the tempering, chop the shallot finely. You can use onions if you don't have shallots.
- Heat the remaining oil, add mustard seeds and curry leaves. Add the shallot and fry in a low flame till almost dark in colour. Tear the red chilli and add at this stage.
- Pour the tempering on the squid heads. Mix well and let it stay for a while before serving.
Once the gravy starts boiling add cleaned and washed squid in it. Then add coconut milk in it, mix well. Do not overcook, also check the salt. The tasty squid in coconut milk curry is ready to serve with rice or chapatti. This is one reason I like cooking squid/calamari in coconut milk and spices with gravy.
So that is going to wrap it up for this special food squid heads in coconut gravy recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
