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.
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.
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.