Name: Dry Squids Curry - Makli Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 250 grams Squids (Makli); 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

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.

East-Indian Curry with Squid, Calamari or Makli — How to Make Indian Squid Curry with Bottle Masala

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 ¼ 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

Pin this and other East-Indian Recipes on Pinterest here

Dry Squids Curry - Makli Curry

5 from 1 vote

Print Pin Rate

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Calories: 209kcal

$15

Adjust Servings Here: 4 servings

Equipment /Tools

Pressure cooker
Food processor

Ingredients

250 grams Squids Makli

Grind to a paste

1 med Onions small
4 small Garlic cloves
½ inch Ginger
2 Green chilies
¼ cup Coriander Kothmir

Plus

2 tablespoon Cooking oil
2 Tomatoes chopped
2 tablespoon Bottle masala or less per taste
2 teaspoon Tamarind pulp or ½ inch fresh tamarind
¼ teaspoon Salt
¼ tsp Pepper

Instructions

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 ¼ 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.

Recipe Notes

About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos

Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov