Squid heads in coconut gravy

Name: Squid heads in coconut gravy
Total time: 900 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 8-10 medium sized squid heads; 1/4 cup grated coconut; 4 flakes of garlic; 1 teaspoon cumin powder; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 2 green chillies (optional); 1 teaspoon mustard seeds; 2 sprigs curry leaves; 1 shallot or 1 teaspoon finely chopped onion; 1 dried red chilli; 2 tablespoons oil preferably coconut oil; Salt as per taste; Water as required; 1 teaspoon tamarind paste (optional)

Helen Thomas @cook_7814663

Mumbai

I have always relished squid heads for the chewy feel it has. Makes me wonder if people cook them or just throw them away. I had a batch of heads from the rings that I had used for the thoran a couple of days back.

Helen Thomas @cook_7814663

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Ingredients

15 minutes

2-3 servings

8-10medium sized squid heads
1/4 cupgrated coconut
4flakes of garlic
1 teaspooncumin powder
1 teaspoonred chilli powder
1/2 teaspoonturmeric powder
2green chillies (optional)
1 teaspoonmustard seeds
2 sprigscurry leaves
1shallot or 1 teaspoon finely chopped onion
1dried red chilli
2 tablespoonsoil preferably coconut oil
Salt as per taste
Water as required
1 teaspoontamarind paste (optional)

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Steps

15 minutes

1

Wash the squid heads. There is a small beak-like thing that has to be squeezed out. Take those out. Squeeze a little and drain any excess water.
2

Grind the coconut along with the spice powders, garlic, green chillies and a few curry leaves. Add a little water and make a thick smooth paste. Adjust number of green chillies according to your spice tolerance.
3

Heat one tablespoon oil. Once the oil is hot, add the chopped onions.
4

After the onions have wilted, add the squid heads. Mix well. Add just enough water to cover.
5

Cook covered for 5 minutes or till the heads are just done. Overcooking can make it rubbery.
6

Lower the flame and add the coconut paste. Add tamarind, if using. Cook in a low flame till the raw smell goes off. This should be around 3 to 4 minutes. Turn off the stove.
7

For the tempering, chop the shallot finely. You can use onions if you don't have shallots.
8

Heat the remaining oil, add mustard seeds and curry leaves. Add the shallot and fry in a low flame till almost dark in colour. Tear the red chilli and add at this stage.
9

Pour the tempering on the squid heads. Mix well and let it stay for a while before serving.