Baby Squid Recipes

WHOLE BABY SQUID RECIPE | SPICY BABY CALAMARI CURRY WITH COCONUT

Steps:

• Take the baby squids and rinse it well. Every baby squids have ink containers inside their body part. So, wash it carefully until removing all the black ink containers. (Refer Note 1)
• Chop the onions. Crush the garlic and ginger to paste. Get ready with curry leaves, salt, fenugreek seeds, turmeric powder, and curry powder. (Refer Note 2)
• Extract thin coconut milk from grated coconut and get ready with thin tamarind juice. (Refer Note 3)
• Heat the oil in the cooking pan. Add onions and sauté it until it gets soft and translucent.
• Add curry leaves and fenugreek seeds. Stir and cook until the onions turn into light golden color.
• Add ginger and garlic paste. Stir and cook for 30 seconds.
• Add the baby squids and mix everything well. (Refer Note 4)
• Cook covered under medium flame for 3 to 5 minutes.
• Take off the lid, stir and cook uncovered under medium flame until all the liquid disappears. For me, it takes about 2 minutes.
• Add turmeric powder, salt, and curry powder.
• Now add tamarind juice.
• Add coconut milk and mix everything well.
• Cook covered under the high flame for 3 to 5 minutes.
• Take off the lid, stir and mix everything. Again cook covered under low flame for 2 to 4 minutes.
• Taste the curry and adjust salt if needed.
• Serve and enjoy this Sri Lankan style spicy whole baby squid recipe with coconut milk.

PARSLEY AND GARLIC SEARED BABY SQUID

Steps:

• Enjoy.

GRILLED BABY SQUID

Steps:

• Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot (on a gas grill, as hot as you can get it) and the rack no more than 4 inches from the heat source and preferably less. Or preheat a heavy pan over high heat (and turn on an exhaust fan if you have one) for about 5 minutes.
• If you need to clean the squid, pull off the head and tentacles and separate them by cutting just behind the head; save the tentacles and discard the head. Rinse out the inside of the bodies and dry well.
• Sprinkle the squid with coarse salt and toss them lightly with a tablespoon or two of olive oil. If you are grilling, skewer the squid. Grill or pan-grill the squid quickly, about 1 minute per side; they should brown nicely but remain moist inside.
• Put the squid on a plate. Drizzle with a little more olive oil and sprinkle with lemon juice or vinegar and a bit more salt. Serve immediately.
• Grilled Baby Squid, Japanese Style
• Here the grill is requisite, because the soy sauce coating would burn on a griddle: After cleaning the squid, marinate them briefly in a mixture of 1/4 cup soy sauce and 2 tablespoons mirin (or 1 tablespoon honey mixed with 1 tablespoon white wine). Grill and garnish with toasted sesame seeds (page 596). (Black sesame seeds are more commonly used here, and they look nice against the white squid, so if you can find them, by all means use them. Look in Japanese, Chinese, or Indian stores.)