We had the Squid Pepper Fry in Udipi. It is a culinary poem to the often taken-for-granted-spice – black pepper. I’d suggest purchasing pre-tenderized squid since you’re unlikely to have some rocks nearby upon which to thrash it.
1 tsp Ginger grated
3 Green chiles
1 Onion ( chopped)
3/4 tsp Black pepper powder
1/2 tsp Red chile powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala
2 tbsp Lemon juice
A few Curry leaves
2 tbsp Coriander leaves
5 tsp Coconut oil
Salt to taste
Clean and cut the squid into pieces. Make shallow slits in the squid so that it gets marinated well.
Take a bowl add red chilly powder, turmeric powder, garam masala powder, 1/4 tsp of black pepper powder, lemon juice, 2 tsp of coconut oil, salt and mix well. Marinate the squid with this masala and keep aside for 30 minutes
Here is a chap sifting the black Keralan pepper by foot.
Heat coconut oil in a pan and add marinated squid and cook for 10 minutes on a low flame.
After the squid is partially cooked, add green chilly, curry leaves and finely chopped onions and fry until it is golden colour.
Finally add black pepper powder and chopped coriander leaves and mix well. Switch off the flame.
Tasty Squid Pepper Fry is ready.
2 thoughts on “Dislocated Recipes for Success: Squid Pepper Fry”
A recipe! It sounds delicious….though not so much the sifting of the black pepper…
Ahhh Ee, the secret of umami revealed.
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