Growing up in Mangalore, I loved eating squid butter garlic at the " Village" restaurant. It was the first dish I'd order and I was often tempted to finish a whole plate of it, all on my own. It still will be the first dish I order there, if I do go there now, but that doesn't happen so often now, on my short and busy trips to Mangalore. So that's the inspiration for the dish, though I must warn you the similarity ends there.
My version for Squid butter garlic is slightly different, nevertheless just as tasty. As the rule in my kitchen goes; keep the recipe simple and I do sincerely avoid deep frying. So here is my version of squid butter garlic and the temptation remains the same; to finish all of it by myself. Having promised to share my life with him, also means I share the food and so, I do with great difficulty, manage to save some for the hubby hubb. Funnily enough he'll say he is not too fond of squid but will gladly eat a lot of it anyway. So I'm beginning to doubt the truth in that "apparent " cat allergy he's got, which is why we can't bring home a cat. Hmmm.
This recipe takes less than 15 minutes from start to finish, provided you have squid that has been cleaned and cut into rings. Most fish mongers will do this for you, so all you got to do is give it a good rinse and drain it before you start. You need to fry the squid in a bit of oil, and I like to cook it, in one flat layer, so that the coating on the squid turns a nice brown. I prefer using a fairly wide pan to fry the squid so I can fry all the squid in just about 2 batches.
Make sure the oil is well heated but not smoking, when you put the squid in. You need hear that sizzle when the squid hits the pan. This way it'll cook at the right temperature and will need very little cooking time; less than 5 minutes. Overcooking squid makes it rubbery so don't be tempted to keep it frying too long. I add a bit of pepper to the squid, just a little for a bit of heat, but not too much that it will overpower the butter and garlic.
Here we go :
Squid Butter Garlic
Ingredients:
1 kg squid, cleaned and cut into rings
Pepper 1/2 tsp
salt to taste
4 tbsp cornflour.
1 tbsp butter
10 cloves of garlic, chopped
2 stalks of spring onions
4 tbsp oil
1. Wash the cut squid and drain it. In a bowl, mix the cornflour, salt and pepper. Toss the squid in and mix till all the squid is fairly coated with the cornflour.
2.Heat a wide pan and melt the butter. Add the garlic and spring onion whites and let it cook for about 2 mins. If you're using unsalted butter, make sure to add a pinch of salt. Take it out in a bowl and keep aside.
3. In the same pan, add 2 tbsp of oil. When the oil is hot, fry half the squid, spread out in one flat layer. Let it cook for a couple of minutes till it turns brown on one side. Then toss it around, so the squid browns on all sides. This should take just a couple more minutes. Don't overcook the squid.
4. Fry the other half of the squid, in the same pan, adding 2 tbsp of oil before you toss it in.
5. When that is done, mix all the squid with the butter garlic and onion mixture in the pan. Toss to coat all the squid with the butter. Garnish with spring onion greens and serve hot.
My version for Squid butter garlic is slightly different, nevertheless just as tasty. As the rule in my kitchen goes; keep the recipe simple and I do sincerely avoid deep frying. So here is my version of squid butter garlic and the temptation remains the same; to finish all of it by myself. Having promised to share my life with him, also means I share the food and so, I do with great difficulty, manage to save some for the hubby hubb. Funnily enough he'll say he is not too fond of squid but will gladly eat a lot of it anyway. So I'm beginning to doubt the truth in that "apparent " cat allergy he's got, which is why we can't bring home a cat. Hmmm.
This recipe takes less than 15 minutes from start to finish, provided you have squid that has been cleaned and cut into rings. Most fish mongers will do this for you, so all you got to do is give it a good rinse and drain it before you start. You need to fry the squid in a bit of oil, and I like to cook it, in one flat layer, so that the coating on the squid turns a nice brown. I prefer using a fairly wide pan to fry the squid so I can fry all the squid in just about 2 batches.
Make sure the oil is well heated but not smoking, when you put the squid in. You need hear that sizzle when the squid hits the pan. This way it'll cook at the right temperature and will need very little cooking time; less than 5 minutes. Overcooking squid makes it rubbery so don't be tempted to keep it frying too long. I add a bit of pepper to the squid, just a little for a bit of heat, but not too much that it will overpower the butter and garlic.
Here we go :
Squid Butter Garlic
Ingredients:
1 kg squid, cleaned and cut into rings
Pepper 1/2 tsp
salt to taste
4 tbsp cornflour.
1 tbsp butter
10 cloves of garlic, chopped
2 stalks of spring onions
4 tbsp oil
1. Wash the cut squid and drain it. In a bowl, mix the cornflour, salt and pepper. Toss the squid in and mix till all the squid is fairly coated with the cornflour.
2.Heat a wide pan and melt the butter. Add the garlic and spring onion whites and let it cook for about 2 mins. If you're using unsalted butter, make sure to add a pinch of salt. Take it out in a bowl and keep aside.
3. In the same pan, add 2 tbsp of oil. When the oil is hot, fry half the squid, spread out in one flat layer. Let it cook for a couple of minutes till it turns brown on one side. Then toss it around, so the squid browns on all sides. This should take just a couple more minutes. Don't overcook the squid.
4. Fry the other half of the squid, in the same pan, adding 2 tbsp of oil before you toss it in.
5. When that is done, mix all the squid with the butter garlic and onion mixture in the pan. Toss to coat all the squid with the butter. Garnish with spring onion greens and serve hot.
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