SQUID 65
Jump to RecipeSquid 65 is a crispy and spicy South Indian-style, deep-fried seafood starter made with tender squid pieces. It is marinated in aromatic spices such as chilly powder, garam masala, ginger-garlic paste and few other seasoning, which is then deep-fried until reddish brown and crispy.
The squid remains juicy and tender inside while the coating develops a deliciously crisp texture. Squid 65 is typically garnished with curry leaves, sliced onions or fried green chillies. It is commonly served as a flavourful and appetizing accompaniment or a starter.
ABOUT THE RECIPE:
I’ve used baby squid for this recipe. Baby squid has tender and less chewy meat, perfect for this recipe. Baby squid or medium sized squid is commonly preferred for this recipe. Larger sized squid doesn’t really work well for this recipe.
Squid can either be cut into rings or bite-sized square pieces. I’ve used squid rings for this recipe.
INGREDIENTS FOR SQUID 65:
- SQUID RINGS – 500 GMS
- CHILLY POWDER – 1.5 TBSP
- GARAM MASALA – 1 TSP
- GINGER GARLIC PASTE – 1 TBSP
- EGG WHITE – 1 NO.
- LEMON JUICE – 1 TBSP
- CORN STARCH – 2 TBSP
- SALT – AS REQUIRED
- OIL – FOR FRYING (2 CUPS)
- CURRY LEAVES – FOR GARNISHING
HOW TO MAKE SQUID 65:
- Clean and wash the squid thoroughly with water.
- Cut the squid into rings or small bite-sized pieces.
- Add the squid rings to a mixing bowl, along with 1.5 tablespoon of chilly powder, 1 teaspoon of garam masala, 1 tablespoon of ginger garlic paste, 1 egg white, 1 tablespoon of lemon juice, 2 tablespoon of cornstarch and required salt.
- Mix everything well. Cover the mixing bowl and keep it in the refrigerator. Let it rest for about 30 minutes.
- After about 30 minutes, remove the mixing bowl from the refrigerator. Also, heat a kadai/cooking pot and add 2 cups of oil to it. Maintain the flame at medium-high.
- Once the oil is heated, add the marinated squid to it. Fry them in batches. Do not overcrowd.
- Do not turn them immediately. Wait for 30 to 40 seconds and then gently turn them. Fry them until it turns reddish brown and crispy.
- Once it turns reddish brown and crispy, filter the oil and transfer it to a plate with paper towel in it. This helps to remove the excess oil.
- In the same oil add few curry leaves, fry them and add it to the fried squid.
- Repeat the process with the remaining marinated squid.
YUMMY AND DELICIOUS SQUID 65 IS READY.
VARIATIONS:
- The amount of chilly powder added can be adjusted according to our preference.
- I’ve used homemade chilly powder for this recipe. The chilly powder that I use has cumin powder and turmeric powder in it. While using regular chilly powder, add 1/2 teaspoon of turmeric powder to it.
- Adding curry leaves is completely optional. It can also be served along with onion or lemon slices.
SQUID 65
Course: APPETIZER, STARTER, SIDE DISHCuisine: SOUTH INDIAN, TAMIL4
servings10
minutes20
minutes250
kcalSquid 65 is a crispy and spicy South Indian-style, deep-fried seafood starter made with tender squid pieces. It is marinated in aromatic spices such as chilly powder, garam masala, ginger-garlic paste and few other seasoning, which is then deep-fried until reddish brown and crispy.
The squid remains juicy and tender inside while the coating develops a deliciously crisp texture. Squid 65 is typically garnished with curry leaves, sliced onions or fried green chillies. It is commonly served as a flavourful and appetizing accompaniment or a starter.
Ingredients
SQUID RINGS – 500 GMS
CHILLY POWDER – 1.5 TBSP
GARAM MASALA – 1 TSP
GINGER GARLIC PASTE – 1 TBSP
EGG WHITE – 1 NO.
LEMON JUICE – 1 TBSP
CORN STARCH – 2 TBSP
SALT – AS REQUIRED
OIL – FOR FRYING (2 CUPS)
CURRY LEAVES – FOR GARNISHING
Directions
- Clean and wash the squid thoroughly with water.
- Cut the squid into rings or small bite-sized pieces.
- Add the squid rings to a mixing bowl, along with 1.5 tablespoon of chilly powder, 1 teaspoon of garam masala, 1 tablespoon of ginger garlic paste, 1 egg white, 1 tablespoon of lemon juice, 2 tablespoon of cornstarch and required salt.
- Mix everything well. Cover the mixing bowl and keep it in the refrigerator. Let it rest for about 30 minutes.
- After about 30 minutes, remove the mixing bowl from the refrigerator. Also, heat a kadai/cooking pot and add 2 cups of oil to it. Maintain the flame at medium-high.
- Once the oil is heated, add the marinated squid to it. Fry them in batches. Do not overcrowd.
- Do not turn them immediately. Wait for 30 to 40 seconds and then gently turn them. Fry them until it turns reddish brown and crispy.
- Once it turns reddish brown and crispy, filter the oil and transfer it to a plate with paper towel in it. This helps to remove the excess oil.
- In the same oil add few curry leaves, fry them and add it to the fried squid.
- Repeat the process with the remaining marinated squid.
- YUMMY AND DELICIOUS SQUID 65 IS READY.
Notes
- VARIATIONS:
The amount of chilly powder added can be adjusted according to our preference.
I’ve used homemade chilly powder for this recipe. The chilly powder that I use has cumin powder and turmeric powder in it. While using regular chilly powder, add 1/2 teaspoon of turmeric powder to it.
Adding curry leaves is completely optional. It can also be served along with onion or lemon slices.