Ingredients:
500g fresh squid
Water (enough to cover squid)
1 teaspoon salt
1 tablespoon oil
6-8 garlic cloves
1 large onion (cut into cubes)
1 capsicum (cut into cubes)
2-3 green chillies
2 tablespoons tomato ketchup
1 tablespoon red chilli sauce
1 tablespoon green chilli sauce
1 tablespoon soy sauce
½ teaspoon black pepper powder
1 tablespoon cornflour mixed with 3 tablespoons water (cornflour slurry)
Instructions:
Cut the cleaned squid body into ½ inch rings
In a kadai, add water and bring to a boil
Add 1 teaspoon salt to the boiling water
Add squid rings
Boil for exactly 1 minute (don’t overcook – this keeps squid tender)
Immediately drain and remove squid from water
Keep aside
Heat a pan on high flame
Add 1 tablespoon oil
Add garlic and cook until aromatic and slightly golden
Add onion cubes, capsicum cubes, and green chillies
Cook for 2-3 minutes on high flame, stirring continuously
Important: Keep vegetables crunchy – don’t overcook them
Add tomato ketchup, red chilli sauce, green chilli sauce, and soy sauce
Add black pepper powder and salt to taste
Mix well and cook for 2-3 minutes on medium-high flame
Add the boiled squid rings to the masala
Toss well to coat squid with the sauce
cook for only 2-3 minutes maximum
Prepare cornflour slurry (1 tablespoon cornflour + 3 tablespoons water, mix well)
Add cornflour slurry while stirring continuously
Remove from heat immediately
Transfer to a serving plate
Garnish with fresh coriander leaves (optional)
Serve hot with fried rice, noodles, or as a starter
Pro Tips:
Always use fresh squid
Don’t overcook squid: 1 minute boiling + quick stir-fry keeps it tender
High flame cooking: Keeps vegetables crunchy and prevents squid from becoming rubbery
Fresh squid: Always use fresh squid for best texture and taste
Serve immediately: Tastes best when served fresh and hot
#chillisquid #seafood #seafoodrecipes #seafoodlovers #seafoodcooking
2 Comments
Ingredients:
500g fresh squid
Water (enough to cover squid)
1 teaspoon salt
1 tablespoon oil
6-8 garlic cloves
1 large onion (cut into cubes)
1 capsicum (cut into cubes)
2-3 green chillies
2 tablespoons tomato ketchup
1 tablespoon red chilli sauce
1 tablespoon green chilli sauce
1 tablespoon soy sauce
½ teaspoon black pepper powder
1 tablespoon cornflour mixed with 3 tablespoons water (cornflour slurry)
Instructions:
Cut the cleaned squid body into ½ inch rings
In a kadai, add water and bring to a boil
Add 1 teaspoon salt to the boiling water
Add squid rings
Boil for exactly 1 minute (don't overcook – this keeps squid tender)
Immediately drain and remove squid from water
Keep aside
Heat a pan on high flame
Add 1 tablespoon oil
Add garlic and cook until aromatic and slightly golden
Add onion cubes, capsicum cubes, and green chillies
Cook for 2-3 minutes on high flame, stirring continuously
Important: Keep vegetables crunchy – don't overcook them
Add tomato ketchup, red chilli sauce, green chilli sauce, and soy sauce
Add black pepper powder and salt to taste
Mix well and cook for 2-3 minutes on medium-high flame
Add the boiled squid rings to the masala
Toss well to coat squid with the sauce
cook for only 2-3 minutes maximum
Prepare cornflour slurry (1 tablespoon cornflour + 3 tablespoons water, mix well)
Add cornflour slurry while stirring continuously
Remove from heat immediately
Transfer to a serving plate
Garnish with fresh coriander leaves (optional)
Serve hot with fried rice, noodles, or as a starter
Pro Tips:
Always use fresh squid
Don't overcook squid: 1 minute boiling + quick stir-fry keeps it tender
High flame cooking: Keeps vegetables crunchy and prevents squid from becoming rubbery
Fresh squid: Always use fresh squid for best texture and taste
Serve immediately: Tastes best when served fresh and hot
Wt is that😂