memories of Mahesh... squid butter pepper garlic recipe





I picked up squids today after I read about how Sassy Fork chose it over red meat. In reply to my question, she said that squids aren't crustaceans. Sassy Fork prefers to remain anonymous but let's just say that she would know. She is a child of a mixed marriage (Mahararashtrian  & Bengali). Her posts reflect this cultural confluence. Her blog has meticulous restaurant reviews with some nice scientific tips too. There, did I give out too much? ;)



I cooked the squids in the Butter Pepper Garlic Salt style of Mahesh Lunch Home. The recipe is pretty much in the name itself. I had made it years back in our first house and first kitchen. With some lobsters mom in law sent us. Here's the 'recipe' if you really need it.

Prep: Get the squids peeled and cut them into rings. A contrast to the Far East. Places like Thailand and Malaysia seem to cook their squids whole.

Cook:

  • Heat a tablespoon of butter. Olive oil would do. But would be a different dish then (realised butter was over when I started to cook at 11 PM. Went to New India Stores at the corner and got it)
  • Add a teaspoon of finely chopped garlic to the melted butter. Try not to faint in ecstasy as the heady aroma of garlic roasting in butter enshrouds you. (Note to self: desist the temptation to add curry leaves and split green chillies. Would again be a different dish)
  • Once the garlic turn light brown add half a tea spoon of coarse crushed black pepper and some rock salt if possible. I used regular salt.
  • Then add the squids (750 g) to it and toss till the there is a golden tinge to the squids. The juice which comes out of the squid should have dried up by then.
  • Take a squid out. if it's not rubbery and you can chew it then you are ready. Takes less than ten minutes to cook and no effort
  • Eat this with bread. The best part is mopping up the butter garlic part with bread


You can and also have the butter pepper garlic squids as a party starter. Very quick to make. A discreet lead in to the fact that I, ahem, had been interviewed by DNA for their article on starters :)


Note: post this Sassy Fork mailed me the following on squids

squid has cholesterol but is low in fat,specially the much feared saturated fat.
here's a link about the same
http://ca-seafood.ucdavis.edu/recipes/archive/nutri2.html
  
And
important how we cook things too

an important page

Comments

Curry Spice said…
Im starting to feel a little stalkerish- but i promise I was just taking a break from some intense drawings when your post popped up and now I want.. i love squid and everything u photographed. I love mussels. Beautifully done.. the last shot is brilliant (the squid all plated). And congrats on the article.. my dad showed it to me this afternoon when i got back from tree walk.
Harman said…
nice to see an actual fish market...
love the pictures..I like jus fish ..no mussels or squids...
kalyan plz post a bengali fish curry recipe ..a real traditional way its cooked ...I like bengali style ..and lemme know what similar kind is available in US for that cooking!!
(we dont have pomfret or hils or rohu...but salmon rainbow trout,cat fish ,flounder etc)
thanks
Sassy Fork said…
Man!! That's the best looking Squid Butter Pepper Garlic I have seen!! Looked the way you spoke about the fisherwomen and the market!
Thanks for mentioning me :)
Sassy Fork said…
correction: loved the way you spoke abt the fsherwomen
Anonymous said…
here's a link on squids and their nutritional value:

http://www.foodmarketexchange.com/datacenter/product/seafood/squid/detail/dc_pi_sf_squid_0204.htm
k said…
Loved the squids
The knife said…
Thanks Curry Spice. I am trying to learn from you

Hi Harman, you can try for rui kali http://finelychopped-k.blogspot.com/2009/11/rocky-vii-cracking-doi-maachh-code.html or doi maach http://finelychopped-k.blogspot.com/2009/11/rocky-vii-cracking-doi-maachh-code.html with carp.

Thanks for the tips Sassy Fork

Glad you liked it K
Roma said…
Loved your post, all the pictures and the recipe! Thank you.