It’s the perfect time to enjoy some piping hot squid with some rice and dal. The weather outside is blissful!

Total Time

10 mins

Prep time

25 mins

Cook time

35 mins


4 Persons


    1. 1/2 KilogramSquid

    2. 1/2 TeaspoonTurmeric powder

    3. 1 (1/2) TeaspoonChilly Red powder

    4. 1/2 TeaspoonPepper powder

    5. 1 SprigCurry Leaves

    6. salt as needed

    7. 2 coconut Oil

    8. 1 TablespoonCoconut Oil

    9. 1 TeaspoonMustard

    10. 1/4 TeaspoonFennel

    11. 2 Onion Sliced

    12. 2 tomato

    13. 1Greenchillies

    14. 1 TeaspoonGingerchopped

    15. 1/4 TeaspoonTumeric Powder

    16. 2 TeaspoonsRed Chilli Powder

    17. 1/4 TeaspoonPepper Powder

    18. Salt

    19. 3Garlic Crushed

    20. Curryleaves

  • Method

    1. Clean and cut the squid into rings and marinate it with above listed ingredients under section ‘For Marinade’, for 1/2 hour.
    2. In a pan, heat oil and fry the squid, on low flame for 5-8 minutes.(Make sure that you do not over fry it as the meat will become rubbery.) Transfer it to plate and keep aside.
    3. In the same oil, add 1 Tbsp of oil, splutter mustard seeds, add fennel seeds. When it leaves its aroma, add the slices onions, green chilly and ginger to it.
    4. Saute till the onions, turn into light brown in color.
    5. Add turmeric, red chilly and pepper powder. Saute for 2 minutes and add the roughly chopped tomato into it.Let it cook and the gravy turns mushy. Add salt and curry leaves. Saute well.
    6. Now lower the heat and add the fried squid to it and mix well. Add 1/4 cup of water, mix well and close the lid and cook for 10 minutes on a medium flame.
    7. Open the lid, add crushed garlic,(no need to stir it),off the flame, drizzle some coconut oil, Close the lid for about 10 minutes or until served, for the flavor to set inside itself.
    8. Delicious squid tawa fry is ready to be served.
    9. Serve with hot steamed rice.