Introduction:
Squid Koliwada is a lesser-known yet equally delectable variation of the famous Prawn Koliwada, a dish that originates from the Koli community of Mumbai. The Koli community, known for its deep connection with the sea, has given us a range of seafood dishes that are now beloved across India. Squid Koliwada features tender pieces of squid marinated in a spicy, tangy blend of spices, coated in a chickpea flour batter, and deep-fried to golden perfection. This dish is perfect as an appetizer or a snack, offering a unique twist on a classic coastal recipe.
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Ingredients:
500 grams squid, cleaned and cut into rings
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1 teaspoon ajwain (carom seeds)
2 tablespoons lemon juice
Salt to taste
1 cup besan (chickpea flour)
2 tablespoons rice flour (for extra crispiness)
Water, as needed (for the batter)
Oil, for deep frying
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
1. Prepare the Squid:
Start by cleaning the squid thoroughly. Remove the head, tentacles, and innards, then cut the body into rings.
Rinse the squid rings well under cold water and pat them dry with a paper towel.
Place the squid rings in a large mixing bowl.
2. Marinate the Squid:
Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, ajwain, lemon juice, and salt to the squid.
Mix well to ensure the squid rings are evenly coated with the marinade.
Let the squid marinate for at least 30 minutes to absorb the flavors.
3. Prepare the Batter:
In a separate bowl, combine the besan and rice flour.
Add a pinch of salt and enough water to make a thick, smooth batter.
The batter should be thick enough to coat the squid rings without dripping off.
4. Fry the Squid:
Heat oil in a deep frying pan over medium heat.
Dip each marinated squid ring into the batter, ensuring it is fully coated.
Carefully drop the coated squid rings into the hot oil, a few at a time, without overcrowding the pan.
Fry the squid until they turn golden brown and crispy, about 2-3 minutes per batch.
Use a slotted spoon to remove the fried squid and place them on a paper towel to drain excess oil.
5. Serve:
Arrange the Squid Koliwada on a serving platter.
Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Conclusion:
Squid Koliwada is a fantastic way to enjoy the rich and spicy flavors of Mumbai's coastal cuisine with a twist. The tender squid, combined with the crunchy, flavorful coating, makes for a mouthwatering appetizer that's perfect for seafood lovers. Serve it as a snack or a starter at your next gathering, and watch as it quickly becomes a favorite. The vibrant spices and crispy texture of Squid Koliwada bring the taste of the sea to your plate, making it an unforgettable culinary experience.
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