Mangalore Squid Sukka (Dry-Roasted Squid with Coconut)
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.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cleaned squid rings
- 50 g desiccated coconut
- 4 dried red chillies
- 1 onion, finely sliced
- 10 g fresh ginger
- 3 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 276 kcal
- Protein
- 21.1 g
- Carbohydrate
- 9.3 g
- of which sugars
- 3.1 g
- Fat
- 16.5 g
- of which saturates
- 12.8 g
- Fibre
- 2.8 g
- Salt
- 0.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the desiccated coconut and dried red chillies for 2-3 minutes until golden; set aside.
- 2
Heat the coconut oil in a wide pan, add the sliced onion and fry for 7 minutes until golden.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Add the squid rings and ground turmeric, and cook over a high heat for 3-4 minutes until just cooked through (take care not to overcook, or the squid will turn rubbery).
- 5
Stir in the roasted coconut and chillies, and toss for 1-2 minutes until well coated.
- 6
Serve hot with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.