Among seafood, Bondaas Squid or Calamari was not that popular in Mangalore. I remember that Bondaas was mostly used in making fish manure that was supplied to farms and estates! In the late Eighties when Chinese restaurants started making Squid Chilly, Manchurian and fried, people got the real taste of squid. Today a kilo of Squid costs not less that Rs. 150/- per kilo in the high season. In the low season, it goes upto Rs. 250/- per kilo.
Slowly local restaurants started making Bondaas Sukkha and Bondaas fry. I tasted this first in a restaurant called 'Guruprasad Lunch Home' in Kodialbail back in the mid Nineties.
We started making this at home since 1998 and it has become a delicacy today!
Seafood lovers, try this. This is tastier than chicken sukkha. Be careful when cleaning the Squid. The head with tentacles has an ink pot which has to be discarded and the plastic cone like digestive tract has to be discarded. It should be thoroughly scrub washed to remove any black impurities sticking to the flesh. For convenience and for better taste Squid is cut into 4mm thick rings.
Ingredients:
1. Coconut Oil - 1 Tbsp
2. Red Chillies – 30(20 Short and 10 long)
3. Coriander Seeds – 3 Tbsp
4. Jeera – 1 Tsp
5. Methi seeds – 1 Tsp
6. Oama(Ajwain) - 1/4 Tsp(Optional)
7. Peppercorns – 1 Tsp
8. Cinnemon 1 inch stick and Cloves 4-6
9. Garlic Flakes – 8-10
10. Turmeric Powder – 1 Tsp
11. Tamarind – A small ball
12. Dried Kokum Skin – 4(Optional)
13. Butter – 1 Tbsp
14. Water – 2 Cups
15. Salt – To Taste
16. Onions – 2 Big chopped
17. Onion - 1 medium chopped
18. Squid(Bondaas) cleaned and cut into rings - 1 KG
Coarse Coconut paste:
1. Coconut - 1/2 grated
2. Jeera - 1/2 Tsp
3. Garlic flakes - 8
4. Curry Leaves - 1 Sprig
Method:
In a wide mouthed thick bottomed earthen pot(Kullen/Bisale), Cook squid rings with salt to taste in 2 cups of water for 15 mins or till tender.
Roast the chillies and dry spices with little oil and grind with turmeric powder, garlic flakes and tamarind to a fine paste.
Add this masala to cooked squid with butter, 2 big chopped onions, kokum skin and salt to taste. Cook till onions are transparent.
Roast jeera and 2 tbsp grated coconut till light brown.
Coarsely grind with remaining coconut and garlic flakes.
Heat 1 tbsp oil and add curry leaves and medium chopped onion.
When they are crisp and onion is golden, add the coarsely ground coconut paste, mix well and add this to the cooked squid.
Mix well and allow the curry to dry.
Serve garnished with chopped coriander leaves and lemon wedges.
Slowly local restaurants started making Bondaas Sukkha and Bondaas fry. I tasted this first in a restaurant called 'Guruprasad Lunch Home' in Kodialbail back in the mid Nineties.
We started making this at home since 1998 and it has become a delicacy today!
Seafood lovers, try this. This is tastier than chicken sukkha. Be careful when cleaning the Squid. The head with tentacles has an ink pot which has to be discarded and the plastic cone like digestive tract has to be discarded. It should be thoroughly scrub washed to remove any black impurities sticking to the flesh. For convenience and for better taste Squid is cut into 4mm thick rings.
1. Coconut Oil - 1 Tbsp
2. Red Chillies – 30(20 Short and 10 long)
3. Coriander Seeds – 3 Tbsp
4. Jeera – 1 Tsp
5. Methi seeds – 1 Tsp
6. Oama(Ajwain) - 1/4 Tsp(Optional)
7. Peppercorns – 1 Tsp
8. Cinnemon 1 inch stick and Cloves 4-6
9. Garlic Flakes – 8-10
10. Turmeric Powder – 1 Tsp
11. Tamarind – A small ball
12. Dried Kokum Skin – 4(Optional)
13. Butter – 1 Tbsp
14. Water – 2 Cups
15. Salt – To Taste
16. Onions – 2 Big chopped
17. Onion - 1 medium chopped
18. Squid(Bondaas) cleaned and cut into rings - 1 KG
Coarse Coconut paste:
1. Coconut - 1/2 grated
2. Jeera - 1/2 Tsp
3. Garlic flakes - 8
4. Curry Leaves - 1 Sprig
In a wide mouthed thick bottomed earthen pot(Kullen/Bisale), Cook squid rings with salt to taste in 2 cups of water for 15 mins or till tender.
Roast the chillies and dry spices with little oil and grind with turmeric powder, garlic flakes and tamarind to a fine paste.
Add this masala to cooked squid with butter, 2 big chopped onions, kokum skin and salt to taste. Cook till onions are transparent.
Roast jeera and 2 tbsp grated coconut till light brown.
Coarsely grind with remaining coconut and garlic flakes.
Heat 1 tbsp oil and add curry leaves and medium chopped onion.
When they are crisp and onion is golden, add the coarsely ground coconut paste, mix well and add this to the cooked squid.
Mix well and allow the curry to dry.
Serve garnished with chopped coriander leaves and lemon wedges.
3 comments:
sir,I couldnt underdtand abt onlon...coz there is 2options
The first onions are to be cooked along with squid and masala. Second one is for seasoning.
That second one was left out in the recipe. Thanks for bringing that to my notice Sonia.
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