Recipe of Favorite Squids chilli fry

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The ingredients needed to make Squids chilli fry:

1. Take 300 gms squids
2. Take 2 tablespoon oil
3. Prepare 1 large onion
4. Make ready 2 medium size tomatoes
5. Make ready 10 pods garlic
6. Prepare 5 green chillies
7. Take 1 tsp kashmiri chilli powder(for colour)
8. Take 1/2 tsp turmeric powder
9. Get 1/2 tsp sugar
10. Get 1 table spoon vinegar
11. Get 1 table spoon tomato ketchup
12. Prepare 1 tsp dark soy sauce
13. Make ready 1/4 cup water
14. Make ready Salt as per taste
15. Prepare as needed Coriander for garnishing

Crispy fried squid, with a spicy dusting and brought to life with a zinger of a vinegar sauce. Then deseed and finely chop your chilli. Add them both to the soy and vinegar mix just before use. Squid are a versatile seafood that can be chargrilled or deep-fried.

Steps to make Squids chilli fry:

1. Clean the squids and wash cavities well in water
2. Cut the squids in ring shapes apply salt, turmeric and keep aside
3. Heat pan and add 2 tablespoon oil,let oil heat well
4. Add chopped onion, finely chopped garlic, slit green chillies. Saute it on high flame
5. Once onion is translucent add roughly chopped tomatoes add little salt lower the flame, cover the lid and let it cook for 5 min
6. Once the above mixture comes to mushy consistency add squids, kasmiri red chilli powder and strir fry it well, add 1/4 cup of water,cover the lid and let squids cook well for another 10 min
7. Now add vinegar, tomato ketchup, soy sauce, sugar, salt if required(as sauces added contains salt) and cook on high flame
8. Keep stir frying till it comes to dry consistency once done garnish it with coriander

Add them both to the soy and vinegar mix just before use. Squid are a versatile seafood that can be chargrilled or deep-fried. Find out how to select squid, how to prepare it properly and the best ways to cook it. Remove with a slotted spoon and drain well on kitchen paper. A wide variety of fry squid options are available to you, such as variety, feature, and the squid parts.

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