Spicy Squid Spell

Spicy Squid Spell

Published February 15, 2014 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 35 min

Prep Time: 15 min | Cook Time: 20 min


If you're suffering from high cholesterol levels, squid are not for you because they contain peak amounts of cholesterol amongst majority of sea foods. Cleaning squids can take a lot of time and effort, so unless you want to flog yourself try getting cleaned ones that are cut in to small rings.

Nutrition Facts
Serving size: 1/2 cup
Calories per serving: 103
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.3g 2%
Sodium 260mg 11%
Total Carbohydrate 10.4g 3%
Protein 13.0g 18%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2/3 pound squid rings; thoroughly washed
  • 1 large onion; peeled and chopped
  • 1 medium onion; peeled and chopped (for paste)
  • 1/2 teaspoon of mustard seeds
  • 2 inch piece of ginger; finely chopped
  • 3 cloves of garlic; finely chopped
  • 2 red dry chilies
  • 1 tablespoon coriander powder
  • 1/2 teaspoon of Fennel seeds (Saunf)
  • 1/2 teaspoon Ajwain seeds
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon Chili powder
  • 1 medium sized Tomato
  • 1/2 cup of water
  • 5 small curry leaves
  • 1 tablespoon of sunflower oil / olive oil / any vegetable oil

Step by Step:

  1. Take a shallow pan and boil the squid rings in 1/2 cup of water. Add just a pinch of salt to this water, cover with a tight lid and boil on high flame for 2 minutes. It is necessary to watch the clock while boiling the squids because overcooking beyond 2 minutes can quickly turn your squid rings to rubber (Poof! It's magic). Drain the excess water and set aside.
  2. Take another shallow pan and add the Ajwain seeds, fennel seeds, ginger, garlic, chopped onions, and red chilies; heat them for 1 minute. This is done to overcome the raw taste of the spices. After this add 1/2 teaspoon of oil and mix the spices and keep on sautéing them for another 1 minute; all the while taking care not to burn them. Switch off the flame and allow cooling for a minute. Transfer all the contents of this pan to a blender and blend in nicely to make a thick paste.
  3. Now turn back the flame and add the remaining oil to the shallow pan. After the oil gets hot, add mustard seeds to it and allow to crackle completely. Then add the chopped onions and sauté for 1-2 minutes on medium flame. Next add the paste and keep sautéing well for the next 3-5 minutes until the oil begins to separate from the sides of the pan. Adjust the flame on simmer. Powdered spices like turmeric, chilly and coriander powders may be added now and mixed thoroughly. Add the chopped tomato, mix nicely and leave for 2-3 minutes for the pulp to blend in with the rest of the spices. Add the curry leaves and cover the pan with an airtight lid to simmer for next 5 minutes.
  4. Remove lid and add squid rings to the spices to allow cooking for another 2 minutes on high flame. Turn off the flame and serve piping hot with Dosa, Appam or Rotis.