Calamari Fry

Calamari has always been one of my favorites to eat but I am not very expert at bringing out the flavors of the dish I usually like.  While on an experimental shopping spree, I picked up some fresh calamari and thought to give this a try. Last time I tried with frozen calamari and it definitely felt like tasting rubber rather than its very subtle flavor.

Not one to give up, I thought well, how bad can this get.. :)

PS : So just to let you know, I belong to and come from a place where any sea food that we know of is only tinned. The nearest sea food we come across is Hilsa.. which is part river and part sea fish..

My experience from the North east part of the country is limited to making river fish. Am not very good at Sea food..  I usually stick to Mackarel Fry which I will post up sometime and Steamed Sardines with mustard.

Anyway, here I go with my amateur steps…

Ingredients

  • 316 gms Calamari – cleaned and cut into tubes ( I have not used the tentacles )
  • 1 cup all purpose floor
  • 1 tsp chilli powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1tsp – oregano
  • oil to deep fry – ( I took a big cup)
  • lemon for garnishing

Method

  1. Heat the oil in a pan.
  2. Rinse the cut tubes in cold water and pat them dry with a paper towel.
  3. In a Bowl, add the flour, chilli powder, oregano, ground black pepper, and salt.
  4. Mix it well and then coat the squid tubes this mixture in batches. Make sure that the squid is dabbed dry before coating it with the flour.
  5. Add this coated squid to the heated oil and fry them for a minute.
  6. Remove from oil and drain the oil out by placing it in a paper towel.
  7. You can squeeze lemon over it before serving it.

You can serve them as light appetizers. :)
Enjoy..

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Yet another Paneer Dish (with Yoghurt and Fenugreek)

I liked the idea of this dish so well tried it out. This dish serves 4.

Ingredients:

  • 200gm Paneer – cut into small square pieces ( make sure its fresh)
  • 1/2 tsp Shah Jeera ( black cumin)
  • 1/4 Chilli powder
  • 11/4 Cups Milk
  • Corriander leaves and Ginger jullienes for garnishing
  • 2 tbsp oil

Wet Ingredients to grind to a paste

Method

  1. Heat a deep bottom pan or a wok/kadhai and add oil to it.
  2. Add the paste to the pan and stir it for a while till oil and the paste separates out.
  3. Add salt and chilly powder and stir it for some more time.
  4. Remove the pan from the fire and add 1/4 cup of milk to it and add the paneer.  Fold the mixture well with paneer.
  5. Return the pan to the fire and while simmering at a very low heat, add the remaining milk.
  6. Boil this mixture well till you get a thickened gravy. I did it for about 10 minutes over low fire. It was good enough for me. If you want it thicker, you can boil it for a longer time.
  7. Remove from fire and garnish it with ginger strips and coriander leaves.
  8. Serve it hot with Phulkas ( Indian Bread) or Steamed rice.
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