Kalamari Hot and Spicy Varuval:

I had some kind of guts to bring this squids home(however it was only frozen)with the intention of cooking! Well, I have laid my hands on this little creature several times during research, cut them down…never, ever had a clue’ that people might actually eat it! When I was studying at Chennai…soon after the practical session, one of my weird classmate used to pack up all the leftover specimens(that is semi-dead specimens nailed on the dissection board – like squids, shark). Wheeew..oh baby’ that was gross!!! Which kept me off’ from devouring any kind of seafood at that time! Maybe in my imagination…squid remained as a ‘Bizarre Food’ because of that!

Later, when I relocated here, I first encountered fried squids from a Chinese place (Restaurant), which was quite appetizing, but didn’t exactly taste it…just admired at the preparation! I have witnessed how my Korean friends enjoy eating live octopus, shrimps etc…they always believed that eating live seafood is good for their health!! And they are absolutely right…in this way’ one has to least worry about saturated fatty acids or trans fat! Slowly, over the period…I came across numerous delicious fried calamari recipes, as appetizers in many restaurants. It took me some time(awfully lot of time) to understand that, squids are perfectly safe and edible(when they cut down that ink gland)! And I finally made my mind to buy the same. Well…I cooked it very carefully in Indian style and it turned out fabulous:) So, here you go…

Ingredients:

Calamari – 2 large (cut into strips)
Onion 1 large grated
Ginger 2″ – paste
Garlic 4-6 cloves – paste
Salt
Lemon juice few spoons
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Sesame oil few spoons.

Method:

In a wide wok, heat oil. Add cumin seeds and curry leaves, wait till the sizzle a little.

Now add ginger-garlic paste followed by onions. Fry real good, maybe till the raw odor is gone.

Add squids, salt, turmeric, chili powders and lemon juiceAnd. Stir-fry over high heat. Well, wait till all the masalas coat well onto the fish?

Do not over-cook it, it may go rubbery…and do not under cook it either, that is not a good decision.

So, once you are pleased with the finish…remove from heat.

Serve warm as a side dish or appetizers. Enjoy:)