Monday, 24 September 2012

Butter Chilly Calamari or Squid

Butter Chilly Calamari or Squid, is a quick and easy to make starter/Entre'e, which is served in most food joints in Goa, starting from the small shacks on the beach to the biggest and the best of restaurants.
Our visit to Goa is not complete until I have gorged on a few plates of on some lovely deep fried fresh calamari in the sea side beach shacks.
Deep fried Calamari and Butter Chilly Calamari are my personal favorites.

Serves 2
Calamari/squid - 500 gms (cleaned and cut into rings)
(You could even buy the frozen one if you desire)
Lemon juice - 1 tsp
Chilly flakes - 1 or 2 tsp
Butter - 100 gms
Red Chilly powder - 2 tsp
Salt - to taste
Coriander leaves or Parsley - 1 tbsp for garnishing

Wash and de-skin the squid or Calamari and cut into rings.
If you are hesitant to clean at home, you could ask your fish vendor at your local fish shop/market to do it for you. Just tell them you want Calamari rings, and he will clean, cut and give them to you. 
Once you are home, you just need to wash them once in cold running water, and drain excess water and keep on a paper towel to remove all the remaining moisture.
Add salt and lemon juice to the calamari rings and mix well and keep aside for atleast 10 minutes.
Now take a heavy bottomed pan or wok and add butter, and then add the chilly flakes. Fry for about 30 seconds.
Now add the red chilly powder, and the calamari and fry, mixing and tossing well till the squid/calamari rings are cooked right, this should be done for exactly 1 minute. 
If you fry them more they will get rubbery, and then you will have to cook them an 1 hour extra to tenderize them.
So make sure to check the time.
Garnish with Parsley or Coriander leaves.
Serve hot.
The excess butter chilly sauce can be used to dip bread while eating the calamari. It goes as a good accompaniment.

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