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Main course · Indian

Goan Squid Recheado

35 min Serves 4 ~290 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g squid, cleaned and sliced into rings
  • 6 dried red chillies
  • 1 tsp kashmiri chilli powder
  • 5 garlic cloves
  • 10 g fresh ginger, grated
  • 3 tbsp apple cider vinegar
  • 40 g rice flour
  • 3 tbsp vegetable oil
  • 1 fresh lime

Nutrition (per serving)

Calories
290 kcal
Protein
28.3 g
Carbohydrate
13.5 g
of which sugars
0.6 g
Fat
12.9 g
of which saturates
1.5 g
Fibre
1.4 g
Salt
0.68 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the dried red chillies in hot water for 15 minutes, then blend with the kashmiri chilli powder, garlic, ginger and apple cider vinegar to a thick paste.

  2. 2

    Toss the squid rings in the paste and rest for 15 minutes, then dust lightly in the rice flour.

  3. 3

    Heat the vegetable oil in a wide pan over high heat and fry the squid for 2-3 minutes, stirring, until just cooked through and tender (do not overcook or it will toughen).

  4. 4

    Serve straight away with lime wedges and rice or salad.

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