Squids xacuti

Squids xacuti ( mankya tonak):

Squids are one of favourite fish of Goans as they are one of the tastiest shellfish found in goan seas. This fish is very easy to clean up and is believed to be cleanliest fish. There are various goan preparations of squids in different homes. Here I would like to share with you the recipe of squids xacuti which I tried in my kitchen taking the ingredients of normal xacuti masala prepared with crabs, chicken etc.

Let's look at the preparation.

Ingredients:
Squids-10-12 finely cut into rings

For marination:
Green chillies-2-3.
Coriander seeds-1 tsp
Coriander leaves-1 tsp
Ginger-a small piece
Garlic-4-5 pods
Salt as per taste

For main masala:
Onions-2 medium
Tomato-1 small
Scraped coconut-1 cup
Cloves-4-5
Cinnamon-1 small piece
Star anise-2 petals
Garlic-4-5 pods
Coriander seeds-2 tsp
Peppercorns-1 tsp
Red chillies-2-3
Haldi-1 tsp
Red chilli powder-2 tsp
Tamarind paste-1 tsp
Salt as per taste
Oil-2-3 tsp
Coriander leaves for garnishing
Water as required.

Method:
Grind all ingredients mentioned above for marination into fine paste.
Wash the squids nicely 2-3 times. Discard the tentacles and long transparent stick and clean it from inside. Cut them into rings, apply above marination paste and keep aside for 20 minutes.

Chop 1 onion into long slits and another one into fine pieces.

In a pan add oil, roast cloves, cinnamon, star anise, coriander seeds, peppercorns, red chillies nicely till nice aroma and keep aside. Then roast garlic pods and long slitted onions till light brown. Then roast scraped coconut. Cool all and add haldi, red chilli powder and tamarind paste and grind to fine paste adding sufficient water.

In a cooking vessel add finely chopped onions and saute. Add chopped tomatoes and saute well. Then add marinated squids and Saute for a while and add little water for the squids to get cooked. Then add above mixer grinded masala paste. Mix well. Add water to a adjust the consistency of your gravy. Add salt to taste. Give a boil and then off the flame.

                            

Garnish with coriander leaves.

Enjoy with chapati or rice.

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