East Indian Makli Curry
Squid or calamari is called makli in India. Where there are many versions of Indian squid curry you will find that this spicy east-Indian makli curry is second to none. Made with aromatic bottle masala and tomatoes this is one you will make over and over again.
It is often served as a side dish so we keep it dry but you can add a little water to make some gravy and serve with steamed rice. Alternatively, you can add 1/4 cup coconut juice to make it a squid coconut curry. If you don’t have tamarind you can use some lemon.
How to clean squid/ Makli
It is very important to clean the squid, calamari or makli thoroughly before you cook it.
- Slice the squid in half just below the eyes and separate the tentacles
- Hold the body and pull out the head, along with everything inside. Discard the innards
- Make sure to remove the clear skeleton and ink sac.
- Peel the skin and wash the squid thoroughly before you cut it
- Once clean cut into pieces for curry or slice into rings for deep-fried calamari
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Dry Squids Curry – Makli CurryPrint Pin Rate
- Pressure cooker
- Food processor
- 250 grams Squids Makli
Grind to a paste
- 1 med Onions small
- 4 small Garlic cloves
- 1/2 inch Ginger
- 2 Green chilies
- 1/4 cup Coriander Kothmir
- 2 tbsp Cooking oil
- 2 Tomatoes chopped
- 2 tbsp Bottle masala or less per taste
- 2 tsp Tamarind pulp or 1/2 inch fresh tamarind
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Clean, wash and chop the squids/makli into small pieces (about 2 inches)
- Place all the paste masala ingredients in a mixer or food processor and blend until smooth – use a little water if necessary
- In a pressure cooker (or instant pot) add oil and saute the paste masala until fragrant
- Add chopped tomatoes and cook until soft
- Then add the bottle masala and saute until fragrant
- Next, add the squids (makli) saute for two minutes until well coated with the masala
- Add 1/4 cup water, season with salt and pepper.
- Close the pressure cooker and cook for 5 minutes after the first whistle. For instant pot, close the valve and pressure cook for 5 minutes – natural release
- Open the cooker, add the tamarind paste and adjust seasoning with salt and pepper as necessary.
- Serve with roti, chapati or rice.
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