🇮🇳 Indian

Kongu Tandoori Squid

Name: Kongu Tandoori Squid
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Yogurt; 1 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Chili Powder; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 400 g, cleaned rings Squid

🇮🇳 Indian

Kongu kitchens keep their squid tandoori close to the chest — this version follows the house rules: slow masala, honest heat. Gives you a proper meal in 30 minutes.

Prep 15 min Cook 15 min Serves 4 Medium

Ingredients

Yogurt1/2 cup
Ginger Garlic Paste1 tbsp
Kashmiri Chili Powder2 tsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Squid400 g, cleaned rings

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Marinate twice — dry spices first, then the yogurt coat — and char under the hottest grill you own.
6
Add the squid, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 10-15 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Hot water, never cold; dull gravy is a temperature mistake.

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Watch how it's made

Video: Kari kulambu | mutton gravy | kongunad mutton gravy #muttonkulambu #muttongarvy · on YouTube