Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, squid heads in coconut gravy. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Squid heads in coconut gravy is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Squid heads in coconut gravy is something that I have loved my entire life. They are nice and they look wonderful.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook squid heads in coconut gravy using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Squid heads in coconut gravy:
- Prepare 8-10 medium sized squid heads
- Prepare 1/4 cup grated coconut
- Get 4 flakes of garlic
- Get 1 teaspoon cumin powder
- Make ready 1 teaspoon red chilli powder
- Make ready 1/2 teaspoon turmeric powder
- Prepare 2 green chillies (optional)
- Make ready 1 teaspoon mustard seeds
- Take 2 sprigs curry leaves
- Get 1 shallot or 1 teaspoon finely chopped onion
- Get 1 dried red chilli
- Get 2 tablespoons oil preferably coconut oil
- Prepare Salt as per taste
- Make ready Water as required
- Prepare 1 teaspoon tamarind paste (optional)
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Steps to make Squid heads in coconut gravy:
- Wash the squid heads. There is a small beak-like thing that has to be squeezed out. Take those out. Squeeze a little and drain any excess water.
- Grind the coconut along with the spice powders, garlic, green chillies and a few curry leaves. Add a little water and make a thick smooth paste. Adjust number of green chillies according to your spice tolerance.
- Heat one tablespoon oil. Once the oil is hot, add the chopped onions.
- After the onions have wilted, add the squid heads. Mix well. Add just enough water to cover.
- Cook covered for 5 minutes or till the heads are just done. Overcooking can make it rubbery.
- Lower the flame and add the coconut paste. Add tamarind, if using. Cook in a low flame till the raw smell goes off. This should be around 3 to 4 minutes. Turn off the stove.
- For the tempering, chop the shallot finely. You can use onions if you don't have shallots.
- Heat the remaining oil, add mustard seeds and curry leaves. Add the shallot and fry in a low flame till almost dark in colour. Tear the red chilli and add at this stage.
- Pour the tempering on the squid heads. Mix well and let it stay for a while before serving.
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So that’s going to wrap this up with this exceptional food squid heads in coconut gravy recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
