How much I am in love with this fish ? mm…soooo much. In childhood days staying in Cuddalore usually fish is bought from the lady vendor who carries a sand prinkled vareities of fish in a aluminium basket covered with a wooden plate. Kamala that what the lady is named and my grandma is her favorite customer. She loves my grandma’s kulambu even though she has fish kulambu at home day in and day out. And my grandma would many times reserve a small bowl for her. And for that in return whenever she find these squid fish (its actually rare there) she would hid it in the bottom of her basket for us.
My grandma would make an elaborate cleaning sesison of this fish and she’ll carefully remove that small bag filled with a black liquid (which if broken and if the liquid spreads on the fish it would turn it bitter; thats what she used to tell me). Then its cut into inch sized pieces and would turn into a wonderful curry which when mixed with hot piping rice its heaven on earth.
I like prawns very much and somehow I felt the taste of this fish matched it. I became a big fan of it and would have had it almost 4-5 times during the Cuddalore days. But after that I would drool on the recipes people would post on the squid fish. How much I am happy when Amma got it for me last week ? I simply jumped in joy and Amma made this fabulous curry for lunch and I had it to my heart’s content as I don’t know how many more years should I wait to have another time. Here comes the recipe.
Squid fish (cleaned and cut into 1 inch size) – 1 cup
Ginger garlic paste – 1 tea spoon
Salt – 1/4 tea spoon (or to taste)
Sambar podi (or 1:3 chillie:coriander powder) – 1 tea spoon
Garam masala podi – 1/4 tea spoon
Onion (medium sized chopped) – 1
Tomato (small chopped) – 1
Peanut oil – 1 T spoon
How to make it ?
In thck bottomed vessel heat the oil. Once hot add the ginger garlic paste and saute till they turn gold. Add the onions and cook till they turn soft. Add the tomatoes, sambar podi, salt and cook till tomatoes turn mushy. Now add the squid fish and mix well. Add 1/4 cup of water and cover and simmer. After 5 minutes check if the fish is cooked (the fish turns little rubbery when cooked) and add little more water if not. Once the fish is cooked open the vessel and saute till the entire curry becomes bit dry. Garnish with coriander leaves and serve hot with piping hot rice.