Recipes - Squid Dry Curry (Sukka)
- Felcy Goveas
- Valencia, Mangalore / Sharjah
Ingredients:
½ kg squid (Bandas)
1 cup grated coconut
1½ tbsp. bafat powder
2 big tomatoes chopped finely
1 big onion chopped into lengthy size
2 green chillies
1” ginger - chopped
3-4 cloves garlic – chopped
3- 4 tbsp. oil
Salt
3 tbsp. chopped coriander leaves
4-5 bay leaves
1 cup water
Method:
Clean the Squids nicely & cut into small pieces and drain the water thoroughly. Heat oil and add bay leaves, chopped onion. Fry till onion turns into brown colour. Then add ginger, garlic and green chilly. Fry for five minutes and add chopped tomatoes. Once the tomato cooks, add bafat powder and fry for two minutes. Finally add cut squid pieces, grated coconut, salt and one cup water. Stir it nicely and cook for 15 minutes on a slow fire. Once the water dries up put-off the flame and sprinkle chopped coriander leaves over it.
Note: Quantity of Bafat powder depends on your taste.
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