Squid is popular among many cuisines of the world, including Indian. The arms , tentacles, ink are all edible. Addition of squid ink in squid gravy or sauce can give a dark or blackish color and would be packed with flavour. Squid rings are usually deep fried. I'm adapting the south Indian style where it is semi gravy to dry in consistency and stir fried in a pan. This spicy seafood recipe is very easy and quick. Here goes the recipe...
Ingredients:
Squid - 500 grams
chilly powder - 2 tbsp
pepper - 1 tbsp
oyster sauce - 1 tbsp
oil for stir frying
salt for taste
lime juice 1 tsp
water for cooking
Method:
Heat oil in a Pan. Add Finley sliced squid, chilly powder, pepper powder and fry. Now add oyster sauce and give it a toss. Add salt if required( oyster sauce would be salty). Add just enough water to cook the squid. When the water is evaporated, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.
Note:
Best when served hot.
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