Spicy Stir Fried Squid with spicy chilies, aromatics and fresh herbs is a delightful dish that captures the essence of quick and flavourful cooking. As versatile cephalopods that inhabit open waters, squid boast tender flesh, large eyes and distinctive tentacles. Often interchangeably referred to as Calamari, these creatures posses remarkable defensive tactics, with their ability to to blend seamlessly into their surroundings and ink expulsion to deter predators. Squids are as fascinating as they are delicious. These creatures lend themselves beautifully to various culinary preparations, from grilling to frying.
Picture this: tender squid rings sizzling alongside fiery chilies, pungent ginger and aromatic garlic, all bought together with a luscious swirl of butter and a sprinkle of fresh herb. This Spicy Stir Fried Squid isn’t just a meal, its a celebration of the ocean’s bounty, a testament to the vibrant culinary culture of Vizag.
In the vibrant coastal city of Vizag, known for its rich seafood culture, I found myself immersed in the culinary delight of the region. Amidst the backdrop of our Airbnb penthouse, I embarked on a culinary journey to create a delectable squid stir fry. Apologies for the makeshift setup, a testament to the spontaneity of culinary exploration.
From the moment we set foot in Vizag, the allure of its fishing harbour beckoned to us. It was a magnet pulling us towards an experience we knew we couldn’t miss. A serendipitous encounter with our Uber driver revealed that, an early sunday morning visit to the fishing harbour promises a special experience. Intrigued by the promise of fresh catches and vibrant markets, my brother, father and I early planned a visit for the following Sunday morning.
My father, a devout enthusiast of the fish market ritual, awoke with the dawn, his excitement palpable even in the early hours. With meticulous haste, he readied himself while my brother, a notorious late riser, dallied in the morning slumber. Consequently, we found ourselves trailing behind schedule by a mere hour, a testament to my brother’s perennial procrastination. As we traversed the RK Beach road, the atmosphere changed hinting that we were on the right track. The narrow lanes and the unmistakable cent of sea fish heightened our anticipation.
Vizag Fishing Harbour, an iconic landmark inaugurated back in 1933, stands as a testament to the city’s maritime significance. Nestled within the larger Vizag port complex, it’s a bustling hub of activity, both commercial and cultural. Continuing on, we encountered fisherman going about their tasks amidst makeshift huts, surrounded by piles of drying fish. It was a scent that spoke volumes about the livelihoods intertwined with the sea.
But it was when reached the heart of the fishing harbour, where the trawlers were moored, that the true spectacle unfolded. The sight of those vessels, painted in various shades of yellow, was nothing short of mesmerizing. From vibrant hues reminiscent of freshly painted sunflowers to weathered tones evoking memories of distant journeys, each boat had a story to tell.
Navigating through the bustling stalls, we procured an array of treasures from the sea- Giant Tiger Prawns, Indian Mackerel or Bangda, Large Silver Pomfret and of course squid. With our bounty in hand, we returned to our penthouse, eager to transform our finds into delectable meal.
Back in the sanctuary of our penthouse, I set about preparing the Spicy Stir Fried Squid infused with the piquancy of chilies, ginger and garlic, elevated by the richness of butter and freshness of herbs. Squid is known for its tender texture, versatility and they quickly absorb flavours. Preparing the Spicy Stir Fried Squid involves slicing the Calamari into rings and paired with its tentacles, ensuring tender, bite-sized portions that would cook swiftly in the pan. Then the squid is coated in flour and fried until crispy and then coated in the spicy mixture of chili, ginger-garlic and fresh herb. Within minutes, the kitchen is suffused with the tantalizing aroma of sizzling seafood, beckoning all who pass by. In just a few moments, the Stir Fried Squid was ready, a testament to the simplicity and speed of weeknight cooking.
As the Spicy Stir Fried Squid comes together, a pot of steamed rice stands at the ready, with each bite, the tender squid melted in my mouth, accompanied by a burst of heat from the chilies and a subtle warmth from the ginger and garlic.
Our visit to Vizag Fishing Harbour was more than just a sightseeing excursion, it was a journey into the soul of the city, a glimpse into its rich maritime heritage and the lives of those who call it home. And as we reluctantly bid farewell to Vizag, I knew that the memories of this experience would stay with me for a lifetime. With the memories of the bustling fish market and the flavours of the Spicy Stir Fried Squid lingering in my mind, I embraced the simplicity and vibrancy of coastal living, one delicious bite at a time.
Ingredients
200 gm Squid or Calamari
100 gm All purpose Flour
Salt to taste
4 tbsp Butter
1 tbsp Ginger-Garlic (minced)
1 tbsp Green chili (minced)
1 tbsp Red chili (minced)
2 tbsp Cilantro, chopped
Preparation
Cleaning & preparing Squid:
Step 1: To remove the squid head and innards, hold the tail in one hand and the head in the other hand. Pull the two parts apart with a slight twisting motion. The innards will come out right along with the head. If you have no use for the squid ink, discard the innards along with the head.
Step 2: On a chopping board with a sharp knife remove the tentacles. Place the knife just underneath the eyes of squid and cut all the way through to detach the tentacles from the head.
Step 3: The squid’s beak, a piece of inedible cartilage, is at the base of the tentacles. Where the tentacles meet the head. To remove it, squeeze the area around the beak, it should pop right out. Discard the beak and keep the tentacles for frying.
Step 4: The squid’s tail tube contains pen or Gladius, which is inedible. Remove it and discard. The last step is to remove the squid’s skin. Peel away the skin with the help of a knife.
Step 5: Once you are done cleaning the squid and all that’s left are the tentacles and the tail tube, wash both thoroughly.
Step 6: Slice the tail tube of the squid in bite-size rings and keep aside.
Spicy Stir Fried Squid:
Step 7: In a mixing bowl combine flour and salt and mix properly. Dredge a quarter of the calamari in the flour mixture so that it’s lightly coated.
Step 8: Melt 2 tbsp butter in a frying pan and carefully add the squid to the pan. Let the squid fry on medium heat until golden brown and crispy. Transfer the fried calamari in a plate and keep aside.
Step 9: Then melt 2 tbsp butter in the same pan. Add minced ginger-garlic and sautée for 2-3 minutes on medium heat.
Step 10: Next add minced green chili and red chili and continue to fry for 2-3 more minutes.
Step 11: Then add the fried squid, salt and freshly chopped coriander and stir fry for a few seconds.
Step 12: Turn off the heat and serve right away with plain rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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