Goa lies in the Konkan region of India, with the Arabian Sea to its west, there is an abundance of fresh seafood. I can’t think of any Goan who wouldn’t love their fish curry and rice. I absolutely love seafood, and can never get bored of eating it every day! Calamari are known as squids in India, they are called mankio in Konkani. Recheado squid fry or chilli fry as it is also known is one of the most popular Goan style squid recipes. It is ubiquitous on the menu of most Goan beach shacks. This spicy calamari appetizer, chilled beverage of choice, good company, blue waters, white sand!! Simple joys in life! This is an easy squid recipe that calls for recheado masala. So if you have some recheado masala in your pantry, this dish is a breeze to whip up! Are you looking for some calamari recipes that are non deep-fried? This is a great recipe to try! You have to be a little watchful when you are cooking calamari. It can easily turn into a rubbery texture if left to cook for a long time. I prefer to cook squid rings or stuffed squids in the pressure cooker. It always turns out tender and soft with all the beautiful flavors of the masalas soaked in. This dish has some heat from the recheado masala, the sweetness of the calamari and a little zing from the combination of everything. It is lovely paired with some piping hot steamed rice and curry or can be enjoyed as an appetizer! It is definitely one of the best calamari recipes I have ever tried. How can I forget the Goan style stuffed squid/calamari, you should definitely try that as well.
Enjoyed this calamari/squids in spicy Goan recheado masala? You may also enjoy these Goan appetizers-
Mussels rava fry Mackerel croquettes Prawn potato chops Egg chops Forminhas
Step by step instructions to make Goan style squid | calamari
1.Wash the calamari well, especially the pockets. Slice it into half-inch rings and chop the tentacles. Keep aside in a bowl. 2.In a pressure cooker, heat oil over medium-low heat. Sauté onions until translucent.
3.Add recheado masala, and sauté well over medium heat stirring continuously until the masala leaves the oil (about 4 minutes).
4.Add the chopped calamari tentacles and cook for another 2 minutes on medium heat.
5.Now add the calamari rings and cook for another 2 minutes. Cover the pressure cooker with the lid and pressure cook on medium heat for 5-6 whistles. Once the pressure has stabilized, open the cooker and check if the calamari is done, if not pressure cook for another 2 whistles. Don’t overcook it as it may turn rubbery.
6.Now add salt, sugar and lime juice. Stir everything well and let it simmer on low heat for another 5 minutes or until desired consistency of the curry.
Note 1.This may be done in a normal pot as well but may take longer. Keep the pot covered over medium heat and keep checking every few minutes, stirring in between.
HOW TO MAKE GOAN SQUID RECHEADO FRY?
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