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.
Squids - Clean, wash, and chop the squids/makli into about 2-inch pieces. Add salt and set aside. Pro tip - detailed explanation of how to clean squid is given above.
Masala paste - Place all the paste ingredients in a blender or food processor and blend until smooth - use a little water if necessary. Set aside.
Saute - In a pressure cooker (or instant pot) add oil and saute the ground masala paste masala until fragrant. Add the chopped tomatoes followed by the bottle masala and saute until fragrant (about 2 to 3 minutes)
Squids - Next, add the squids (makli) and saute for two minutes until well coated with the masala. Then, add 1/2 cup of water. and season with salt and pepper.
Pressure cook Stovetop - Close the pressure cooker and cook for 5 minutes after the first whistle. Let cool for 5 minutes then release pressure and open lid. Instant pot - Switch off from manual mode. Close the lid, seal the vent and pressure cook on high for 5 minutes. When done let pressure release naturally for 5 minutes.
Tamarind - Open the cooker, add the tamarind paste and bring to a boil. Taste and adjust seasoning.
Serve with roti, chapati or rice.
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 1/4 cup coconut juice to make it a squid coconut curry. If you don't have tamarind you can use some lemon.