Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, squid heads in coconut gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Squid heads in coconut gravy is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Squid heads in coconut gravy is something that I have loved my entire life. They are nice and they look wonderful.
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To get started with this particular recipe, we have to 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:
- Prepare 8-10 medium sized squid heads
- Get 1/4 cup grated coconut
- Get 4 flakes of garlic
- Make ready 1 teaspoon cumin powder
- Get 1 teaspoon red chilli powder
- Prepare 1/2 teaspoon turmeric powder
- Take 2 green chillies (optional)
- Prepare 1 teaspoon mustard seeds
- Prepare 2 sprigs curry leaves
- Make ready 1 shallot or 1 teaspoon finely chopped onion
- Make ready 1 dried red chilli
- Make ready 2 tablespoons oil preferably coconut oil
- Get Salt as per taste
- Prepare Water as required
- Make ready 1 teaspoon tamarind paste (optional)
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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.
An anonymous reader responded that people could. · The carrot, coconut and fresh pineapple meld so well that their flavors become one in a sense. Marinated scallop, avocado, radish and pigs head croquettes. squid ink cracker w/ taramasalata & lemon. Prepare squid by washing well, removing center. (heart) of the head. Leave the heavy bottom. its own, or may be served over pasta or rice. Wash and. large, cut the heads, split and remove intestines . squid with salt and lemon juice and serve hot.
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