Posted on | May 19, 2010 | 15 Comments |
I am more than half way through my vacation and now I donâ€™t even know how Iâ€™ll ever be able to go back to my desk job. Not having any responsibility suits me just fine. Wish I could do this back home in Seattle, just laze around all day and eat yummy home cooked hot meals three times a day. I am getting horribly homesick these days, I canâ€™t even remember why I decided to take this month long vacation alone. Oh yeah, I do, because I was too impatient and bitchy to wait till Siv could take a break from work. In my defense, he couldnâ€™t even commit to a particular quarter for our potential vacation days. Anyway, I thought I will teach him a lesson and forgot that I was going to suffer as well. I have been this stupid before and I am sure this is not the last time.
Anyway, I am trying to drown my sorrows by hogging as much delicious food as I can. Especially seafood, as I donâ€™t really cook seafood the traditional mallu way back in Seattle.Â Also, I normally only cook fish, not the â€śexotic stuffâ€ť like squid, mussels, clams etc as those require a little too much work to clean. We get all types of seafood here in Kerala, here are a few pictures of the variety I found on our trip to Fort Kochi.
We bought a ton of stuff to take back home from there, including some squid which I love to eat, but hate to cook. Squid is not something we used to eat when I was growing up, the few that made their way to our kitchen mixed into other varieties of seafood were thrown away. It was only recently that Calamari became a regular restaurant item and squid was considered edible at my house. My mom really loves Calamari, so she was all excited to find fresh squid for sale. She batter fried some just like the fried calamari at the restaurants and made the rest into a thoran with grated coconut akin to the fish peera. Iâ€™ve never had squid like this before and personally I liked this version better than the fried preparation. So I thought Iâ€™d share it here and try to recreate it when I get back home.
- Squid â€“ 1/2 kg
- Green Chilies – 3
- Ginger, thinly sliced â€“ 1 tbsp
- Garlic, thinly sliced â€“ 1 tsp
- Shredded Coconut â€“ 1 cup
- Onions, thinly sliced â€“ 1/2 cup
- Fish Tamarind (kudampuli) , washed and soaked â€“ 1 piece
- Red Chili Powder -Â 1 tsp
- Turmeric Powder -Â 1 pinch
- Salt to taste
- Curry Leaves -Â a few
- Mustard seeds -Â 1/4 tsp
- Fenugreek seeds -Â 1/8 tsp
- Shallots, thinly sliced â€“ 2 tbsp
- Curry Leaves -Â a few
- Dried Red Chili, cut into half â€“ 1
- Oil â€“ 1 tbsp
Clean and cut the squid into rounds. Place all the ingredients other than the squid and the ones listed under seasoning in a large pan and press with your hands to slightly bruise the ingredients and release the flavor. Add the squid to this along with 1/4 cup water and mix well. Bring this to a boil, reduce the heat and cover and cook on medium heat for 6-7 minutes. If there is excess water in the pan after cooking, remove the lid and continue cooking till most of the liquid evaporates, donâ€™t let it dry out too much.
In a different pan, heat oil and add the mustard and fenugreek seeds. When these start to splutter, add the shallots, chili and curry leaves. Add the cooked squid mixture to the pan when the shallot starts to brown. Cook on medium high heat, stirring frequently till all the liquid is gone.
This makes a great side dish to rice in a typical Kerala meal.
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