📝 About This Recipe
A fiery and aromatic tribute to the Indo-Portuguese heritage of coastal India, this dish elevates humble squid with a bold, sun-dried chili kick. We marry the sharp heat of Bird's Eye chilies with the earthy warmth of Indian spices and a splash of vinegar for that signature Goan tang. Perfectly tender and bursting with zesty flavor, it’s a vibrant seafood specialty that captures the essence of a sun-drenched beach shack in North Goa.
🥗 Ingredients
The Seafood
- 500 grams Squid/Calamari (cleaned, bodies cut into 1cm rings, tentacles kept whole)
- 1/2 teaspoon Turmeric powder (for initial cleaning/marination)
- 1/2 teaspoon Salt (to taste)
Peri Peri Spice Paste
- 6-8 pieces Dried Red Chilies (soaked in warm water for 15 minutes)
- 8-10 pieces Fresh Garlic Cloves (peeled)
- 1 inch Ginger (roughly chopped)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 1/2 teaspoon Black Peppercorns
- 2 tablespoons White Vinegar (use Toddys vinegar for extra authenticity if available)
- 1 tablespoon Kashmiri Red Chili Powder (for a deep red color without excessive heat)
The Stir Fry
- 3 tablespoons Vegetable Oil (or Coconut oil for a coastal aroma)
- 12-15 pieces Curry Leaves (fresh)
- 1 medium Red Onion (finely chopped)
- 1/2 cup Green Bell Pepper (cut into thin strips)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Thoroughly clean the squid, ensuring the transparent 'quill' is removed. Pat the rings and tentacles completely dry with paper towels; moisture is the enemy of a good sear.
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2
In a small bowl, toss the squid with turmeric and a pinch of salt. Let it sit for 10 minutes while you prepare the paste.
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3
To make the Peri Peri paste, place the soaked red chilies, garlic, ginger, cumin, coriander seeds, peppercorns, Kashmiri chili powder, and vinegar into a blender.
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4
Blitz until you achieve a smooth, thick, and fiery red paste. If needed, add a teaspoon of the chili-soaking water to help it blend.
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5
Heat 1 tablespoon of oil in a wide heavy-bottomed skillet or wok over high heat until it just begins to smoke.
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6
Add the squid in a single layer. Sear for exactly 60-90 seconds. The squid should turn opaque and slightly golden. Remove immediately and set aside; do not overcook or it will become rubbery.
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7
Wipe the pan clean and add the remaining 2 tablespoons of oil. Lower heat to medium-high.
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8
Add the curry leaves—they will crackle instantly—followed by the finely chopped onions. Sauté until the onions turn translucent and slightly golden.
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9
Add the prepared Peri Peri spice paste to the pan. Cook the masala for 3-4 minutes, stirring constantly, until the oil begins to separate from the edges and the raw smell of garlic disappears.
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10
Toss in the bell pepper strips and sauté for 1 minute so they retain their crunch.
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11
Return the seared squid to the pan along with any juices that have collected. Toss vigorously for 1 minute to coat every ring in the spicy masala.
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12
Turn off the heat. Taste and adjust salt if necessary. Garnish with a generous handful of fresh cilantro and a squeeze of half a lime.
💡 Chef's Tips
Always pat the squid dry before cooking to prevent it from stewing in its own juices. Cooking squid is a game of speed; 2 minutes total is usually enough—any longer and it toughens. If you prefer less heat, remove the seeds from the dried chilies before soaking. Use a high-smoke point oil like coconut or vegetable oil to get that authentic 'char' without burning the fats. For a deeper flavor, let the squid marinate in half of the Peri Peri paste for 20 minutes before searing.
🍽️ Serving Suggestions
Serve hot as an appetizer with a side of cooling garlic aioli or a mint-yogurt dip. Pair with a chilled Indian lager or a crisp Chenin Blanc to balance the spice. Accompany with warm, buttered 'Pao' (Goan bread rolls) to mop up the extra masala. Serve as a side dish alongside a traditional Goan Fish Curry and steamed Basmati rice. Add a side of fresh onion rings and lemon wedges for a classic coastal presentation.