Squid in Roasted Coconut Gravy

Our proximity to the sea and backwaters has an impact on our cuisine. When meat cries fat, calories, cholesterol and an escalating BMI, sea foods come to our rescue. Squid is usually prepared as a stir fry. The need for gravy finally resulted in this preparation. Squid may be associated with a bland taste, but if infused
with flavors it turns out to be a lip-smacking one. The roasted coconut gravy is adapted from the 'theeyal' concept, i have spiced it up a little more with some garam masala.

the recipe

squid, cleaned & cut - 150 - 200 gms

coconut, grated - 1/2 cup

chilly powder - 1 1/2 tsp

coriander powder - 1/2 tsp

garam masala - 1/4 tsp

oil - 2 tbsp + 1 tbsp

onion - 1 or 2

ginger juliennes - 2 tbsp

garlic - 5 cloves

cocum - 2 pieces

salt - to taste

turmeric powder - 1/4 tsp

the method

Heat 1 tbsp oil in a pan and add the coconut. Roast the coconut in low-medium flame till it reaches golden brown color. Turn off heat and immediately add chilly, coriander and garam masala powder. Stir and let it cool and grind it to a fine paste using adequate water.

In another pan heat 2 tbsp oil and add the onions. When translucent add the giner juliennes and whole garlic cloves. Stir until the ginger is fried to a light brown color. Add turmeric powder and the roasted coconut paste. Add 1/2 cup water and cocum. Add salt and bring it to a boil. Add the squid pieces and let it simmer for around 10 - 15 minutes or till the squid is cooked. Serve with rice and mildly spiced vegetables.

Vegetarians can substitute the squid with yam, ladies finger, small onions or even potatoes.