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A squid curry with makli
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Squids Curry - 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.
Course Dinner, Lunch
Cuisine Anglo-Indian, East-Indian, Goan, Indian
Keyword Curry, East-Indian recipes, Fish, Makli, squids
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 209kcal
Cost $15

Equipment

Ingredients

  • 250 grams Squids Makli

Grind to a paste

  • 1 med Onions small
  • 4 large Garlic cloves
  • 1 inch Ginger
  • 2 medium Green chilies
  • ¼ cup Coriander leaves Kothmir

Plus

  • 2 tbsp Cooking oil
  • 2 medium Tomatoes chopped
  • 2 tbsp Bottle masala or less per taste
  • 2 inch Tamarind ball soaked in water or 1/2 tsp tamarind paste
  • ¼ tsp Kosher salt
  • ¼ tsp Black pepper

Instructions

  • 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.

Nutrition

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