Indian Squid Curry or Makli Curry

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

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Dry Squids Curry - Makli Curry

5 from 1 vote

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Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Calories: 209kcal

$15

Adjust Servings Here: 4 servings

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.

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 tbsp Cooking oil
• 2 Tomatoes chopped
• 2 tbsp Bottle masala or less per taste
• 2 tsp Tamarind pulp or ½ inch fresh tamarind
• ¼ tsp 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

 

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.

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Nutrition Information

Calories: 209kcal | Carbohydrates: 23g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 146mg | Sodium: 292mg | Potassium: 1114mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3122IU | Vitamin C: 101mg | Calcium: 233mg | Iron: 8mg

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

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