Even though I’ve lived in Mumbai for most part of my life , my roots are strongly connected to the Goan culture. I’ve grown up eating mostly Goan cuisine along with a little bit of everything else as well. As Goa lies in the Konkan region of India, with the Arabian Sea to its west, there is an abundance of fresh sea food , I can’t think of any Goan who wouldn’t love their fish curry and rice. I love sea food , and any preparations that involve the goan masalas tops my list of the yummiest food , hmmm may be I’m a little biased ?
This is a pretty simple calamari preparation with the use of the very famous Goan recheado masala dominating this dish . The flavors are big with an amalgam of heat from the masala, the sweetness of the calamari and a little zing from the combination of everything . It’s perfect when paired with hot piping steamed rice ?
1 pound calamari, cleaned thoroughly
3 Tablespoons oil
1 medium onion approx 1 cup
3 tablespoons goan recheado masala
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon lime juice
1. Wash the calamari well, especially the pockets. Slice it into half inch rings and chop the tentacles. Keep aside in a bowl.
2. In a pressure cooker, heat oil on medium low heat. Saute onions until translucent.
3.Add recheado masala, and saute well on medium heat stirring continuously until the masala leaves oil (about 4 minutes).
4.Add the chopped tentacles and cook for another 2 minutes on medium heat.
5. Now add the calamari rings and cook for another 2 minutes. Cover the pressure cooker with the lid and pressure cook on medium heat for 5-6 whistles. Once the pressure has stabilized, open the cooker and check if the calamari is done, if not pressure cook for another 2 whistles. Don’t over cook it as it may get rubbery.
6.Now add salt, sugar and lime juice. Stir everything well and let it simmer on low heat for another 5 minutes or until desired consistency of gravy.
1.This may be done in a normal pot as well, but may take longer, keep the pot covered on medium heat and keep checking every few minutes, stirring in between.
2. I will be sharing the recipe for the very versatile Goan recheado masala in my coming posts , soon enough. I just finished my stock with this preparation today, and will definitely be making more.
Thanks for stopping by:)