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Squid Sukka Mangalorean Recipe | bondas sukka | Squid Dry Curry
Squid Sukka
Ingredients:
• Squid 200 grams
• Oil- 2 tbsp+ 2 tbsp
• Dry red chillies- 10-15
• Coriander seeds- 2 tbsp
• Fenugreek seeds- 1 tsp
• Cumin seeds- 1 tbsp
• Fennel seeds- 1 tsp
• Black pepper- 1/2 tsp
• Curry leaves
• Garlic 7-10
• Tamarind
• Turmeric powder- 1tsp+ 1/2 tsp+ 1/2 tsp
• Onion-1/2+ 1
• Grated fresh coconut- 1 cup
• Ginger garlic paste- 1 tsp
• Water
• Coriander leaves
• Salt to taste
Method:
• Heat a pan, roast the red chillies for 1-2 minutes and add dry roast all the whole spices until aroma releases. Remove it and keep aside to cool.
• In a blending jar add the roasted ingredients, tamarind pulp and turmeric powder. Blend to a fine powder.
• In the same pan add chopped onion 1/2, Curry leaves, turmeric powder and roast the fresh coconut until light golden,add coriander leaves and remove from heat and keep aside to cool down to room temperature.
• Grind the roasted coconut coarsely and keep aside.
• Heat oil in a pan, add onion, curry leaves, ginger garlic paste and cook until light golden brown. Add chopped tomato and saute for 2-3 minutes
• Add squid and fry a little till water starts leaving. Add coriander leaves and cook for 4-5 minutes
• Add the masala powder, salt to taste, water as required.
• Cover & cook for 5-10 minutes, add the coarsely grinded coconut and cook again for 3-5 minutes. Serve hot
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