Preparation time : 30 minutes
Cooking time : 15 -20 minutes
Serves : 6 members
Getting to see long faces in the dining table happen’s at all home’s tagged with a comment that follow’s with.. ” the same thing to eat every day.. Why ?? ” I am no exceptional.. I know most of you will not agree to this but the fact is at home we repeatedly cook the same 8-10 curries for lunch. The problem being my true blue South Indian hubby dear is just not ready to eat any thing new or try an out of the box curry. So I just don’t attempt much as I know the results even before it’s going to be served. This curry attempt was made purely to satisfy my craving’s for a new end twist to the mighty old thiyal curry. I just loved the idea of stuffing the squid that popped up in my mind out of a sudden when I was in the fish market gazing at the fresh local produce of the day. I did get small sized squid that were perfect for my purpose. Now stuffing that should pair well with the squid and taste good. Prawns came up so its prawns I assured. I didn’t want to go ahead with the regular cliche tomato onion gravy so I just paired it up with the authentic thiyal curry. Made it and was waiting to know the results. Tasted and my, my it was a perfect match that paired so well. I had my share, packed the rest to my friends place and I could not believe how they licked the entire thiyal with out a drop left. All they had to say was.. We live only once so nothing wrong in licking the bowl .. Had to agree for sure.
|Cleaned prawns||1 cup|
|Ginger||1/4 inch piece|
|Grated coconut||1 cup|
|Turmeric powder||1/4 teaspoon|
|Lime juice||1/2 just a squeeze|
- Coarsely grind all the ingredients together mentioned in the ingredients to grind column except for lime juice and salt. The ground paste must be corse but smooth.
- Add lime juice and salt to taste to the ground coarse mix. Mix well. Check seasoning and Keep aside for half an hour.
Ingredients for thiyal
|Baby Squid / Kanava||1/2 kg cleaned and whole with heads removed|
|Red chilli powder||1 tablespoon+ 1/2 teaspoon to marinate|
|Coriander powder||1 tablespoon|
|Turmeric powder||1/2 teaspoon + 1/4 teaspoon to marinate|
|Tamarind pulp||1/2 cup|
|Coconut oil||2 tablespoons|
|Fenugreek seeds||1 teaspoon|
|Fennel powder||1 teaspoon|
|Garlic||1 teaspoon chopped|
|Ginger||1 teaspoon chopped|
|Green chillies||3 slit|
|Small onions||one hand full chopped|
|Mustard seeds||1/2 teaspoon|
|Grated coconut||1 cup|
|Pepper corns||1 teaspoon|
|Dry red chillies||2|
Method for thiyal
- Marinate the cleaned whole squid with red chilli powder, turmeric powder and salt to taste. Keep aside.
- Heat a heavy bottomed vessel with 1/2 teaspoon oil. Fry the grated coconut to a golden brown colour. Top with red chilli powder, coriander powder, turmeric powder, fennel powder and pepper corns.
- Sauté until a nice aroma arises making sure not to burn the spices. Remove from heat. Cool completely and grind to a smooth paste.
- Heat a mud pit with coconut oil, crackle mustard seeds, fenugreek seeds and curry leaves. Top with small onions and green chillies. Sauté to translucent.
- Add the ground masala paste and sauté for a minute until oil floats on top. Add the tamarind pulp, salt to taste and 3 cups water.
- Mix well, taste and adjust seasoning. Cover with a lid and cook further until raw smell has gone for about 8 to 10 minutes in medium heat .
- Stuff each whole marinated whole squid with the ground prawn paste to 3/4 full. Seal the open mouth with a tooth pick.
- Drop the prawn stuffed squid into the thiyal and cook for 3-4 minutes or until the Squids float on top.
- Remove from heat and serve hot with rice.