Non-veg recipe · lunch, dinner
Squid Thokku
கனவா மீன் (Squid Fish) தொக்கு (Kanava Meen Thokku)
Serves 3 · 35 min
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 12
Squid rings cooked down in a tomato-shallot masala tempered with fenugreek and cumin.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.
Ingredients
- 500 g squid, cleaned and cut (கனவா மீன்)
- 100 g shallots, chopped (சின்ன வெங்காயம்)
- 2 (blanched, peeled and pureed) tomatoes (தக்காளி)
- 2 tsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
- 1 tsp cumin seeds (சீரகம்)
- 1/2 tsp fenugreek seeds (வெந்தயம்)
- for tempering curry leaves (கறிவேப்பிலை)
- a little turmeric powder (மஞ்சள் தூள்)
- as needed red chilli powder, salt (மிளகாய்த்தூள், உப்பு)
- 3 tsp coconut oil (தேங்காய் எண்ணெய்)
Method
- Blanch the tomatoes, peel and puree them.
- Heat oil, temper fenugreek, cumin and curry leaves, then saute shallots with ginger-garlic paste.
- Add the tomato puree, turmeric, chilli powder and salt and fry well.
- Add the cleaned squid and cook until tender and the masala clings thickly; serve hot.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 12. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 12.