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Kohima Festival Squid Malai
🇮🇳 Indian

Kohima Festival Squid Malai

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Kohima cooking — Kohima Festival Squid Malai brings a malai touch with a classic kootu finish. About 29 minutes from fridge to table.

Prep 14 min Cook 15 min Serves 3 Medium

Ingredients

  • Heavy Cream1/3 cup
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Cashews10, soaked
  • Squid400 g, rings

Optional extras

  • Ghee1 tbsp
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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