So whenever mum would buy fish, squids, prawns, bitter gourd she would prepare reichado masala and stuff the masala into the above.  The masala was ground and then fried on a slow sim flame to cook and caramelize the flavours.

I’m sharing with you her recipe for a stuffed squid fry which is yummy and finger licking good.

  • 1 kg. Squids (I used 8 only for squid fry and the remaining in another dish)
  • Salt to taste 
  • 1 tsp turmeric powder 
  • 2-3 tbs. Vinegar (coconut vinegar)
  • 350 gms prawns (cleaned and cut into small pieces)
  • 2-3 tbs reichado masala (See post for the recipe)
  • 1 onion finely sliced 
  • Oil for frying
  • Toothpicks as required

     Squid Cleaning process:

    1Kg. Squid.  Remove the head and the skin.  Clean the insides and discard the same. Don’t slit or cut open the squid.  Near the tentacles in the head cut and discard the ink sack.   I know in many others countries the ink is used for various purposes but not in Goa or India. A button like structure in the head should also be  removed. The tentacles should be kept with the squid.  (I had used the tentacles for another dish) Wash nicely your squids with water till completely clean.  Now add the vinegar, turmeric powder and salt.  Put this mixture into the body of the squids.  Mix well and keep aside for 1/2 an hour.

    In the meanwhile, in a non-stick vessel add the oil, when the oil is hot enough add the onion and fry till it becomes soft and translucent.  Fry the prawns with 2-3 tbs. of reichado masala and salt to taste.  When the prawns turn opaque switch off the gas.  Let it cool completely.  

    Now after 1/2 an hour wash the squids nicely.  This is done to get rid of some of the fishy smell. Dry the squids.  Stuff the squid with the fried prawns mixture.  Fill 2/3 of the squid and close with a toothpick.  Heat the same pan which you used to fry the prawns.  Add oil as per your choice. (Enough to fry the squids).  When the oil is hot enough add the squid.  Cover and let it cook on a simmer.  After 5 minutes carefully open the cover and turn the squids carefully to the other side and cook. Let the squids carmelize in the masala.  Turn and cook till all the squids, are well cooked in the masala.  Relish.  Reichado Masala 

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