Squid Spicy Masala

This curry is loaded with flavour, easy to make and can be used as a side dish with anything, from chappathis and appam to rice and noodles. The taste is more authentic when prepared with Coconut oil as it has a distinctive aroma of its own which it passes on to the ingredients. Enjoy.

Ingredients

1/2 pound squid bodies, finely sliced
1 1/2 tablespoon Coconut oil
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced tomato (about 1 medium)
2  chilies, finely minced (about 1 tablespoon)
2 teaspoons grated garlic (about 2 medium cloves)
1/2 teaspoon powdered turmeric
1 tablespoon toasted and ground coriander seeds
2 teaspoons powdered red chilli
Salt

Directions

Heat oil over medium heat in a large, heavy-bottomed skillet until shimmering. Add the onions and cook, stirring, until lightly browned, about 5 minutes. Add the tomatoes and cook, stirring, until they have broken down, about 2 minutes. Add chilies and garlic and cook, stirring, until fragrant, about 1 minute. In quick succession add the turmeric, coriander, and red chili. Stir until fragrant, about 1 minute. If spices stick to the bottom, add a few drops of water to prevent burning.  Add the sliced squid, stir until mixed and allow to cook until just cooked through, 5 to 7 minutes. Serve hot.