Squid Masala Recipe

Clean squid thoroughly: remove head, beak and cartilage, separate tentacles and tubes. Rinse and pat dry. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large.

Place squid in a bowl and toss with lemon juice, 1 tsp kosher salt and 1 tsp turmeric powder. Marinate while you prepare the masala, 15–20 minutes max (do not over-marinate or squid will turn mushy).

Heat a wide, heavy skillet or kadhai over medium heat. Add 3 tbsp vegetable oil and 1 tbsp ghee (if using). Once hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them sputter for 10–15 seconds.

Add 8 curry leaves (if using) and the slit green chili. Sauté for 10 seconds until fragrant.

Add 1 cup thinly sliced onion. Cook, stirring occasionally, until translucent and beginning to brown at the edges, 6–8 minutes. Reduce heat if onions brown too quickly.

Stir in 1 tbsp minced garlic and 1 tbsp minced ginger. Cook 1–2 minutes until raw aroma disappears but does not burn.

Add 1 cup finely chopped ripe tomato. Cook, breaking tomatoes down with the spoon, until oil separates from the masala and tomatoes are soft, about 6–8 minutes.

Mix in 1 tsp red chili powder, 1 tsp ground coriander, 1 tsp garam masala, and 1 tsp freshly ground black pepper. Cook the spice mix for 1 minute to bloom the flavors.

Increase heat to medium-high. Add the marinated squid rings and tentacles to the pan, spreading them in a single layer. Sear without moving for 1 minute to develop color.

Toss the squid with the masala so pieces are well coated. Cook for 2–3 minutes more, stirring frequently. Squid cooks very quickly — total time in the pan should be 3–4 minutes to remain tender.

If the masala becomes too thick or starts sticking, add up to 1/2 cup water or seafood stock and stir to combine. Bring to a gentle simmer for 30–60 seconds to marry flavors. Taste and adjust salt (you used 1 tsp earlier as guideline).

Turn off the heat and sprinkle 2 tbsp chopped fresh cilantro over the squid masala. Toss gently to combine.

Transfer to a serving dish and serve immediately with lime wedges on the side to squeeze over. Recommended accompaniments: steamed rice, flatbreads (naan/roti) or a light salad.