- 600 Grams Squid Tubes (cleaned & cut into 1/2 inch rings)
- 4 ½ Tablespoons Corn Flour or Rice Flour (for thickening)
- 2 Cups Vegetable Oil (for frying)
- 100 Gram Butter
- 1 Garlic Pod (finely shopped)
- 1 Red Chili (finely chopped)
- 2 Teaspoons Peppercorns (coarsely ground)
- 1 ½ Teaspoons Rock Salt (coarsely ground)
- ½ Teaspoon Sugar
- 1 Teaspoon Chicken Stock (Maggie cube)
- 1 Lemon (juice)
- 1 Cup Milk
- Coriander or Parsley (for garnishing)
- Salt & Pepper to Taste
Prep: 10 minutes
Cooking: 25 minutes
- Wash and drain the squid rings. Pat dry on kitchen paper.
- In a bowl add the squid, 1 teaspoon salt and 1 teaspoon pepper and mix well.
- Then add 1 ½ tablespoons of corn flour and mix well to lightly coat all the rings.
- Heat 2 cups of vegetable in a deep pan and flash fry the squid rings. Remove with a slotted spoon and keep aside.
- In a deep non-stick pan add 100g butter, once the butter has melted slightly, add garlic and red chili and toss for a minute (make sure you don’t burn the garlic).
- Then add in the fried squid rings and toss well in the butter garlic sauce.
- To this add ½ teaspoon salt, 1 teaspoon pepper, ½ teaspoon sugar, 1 teaspoon chicken stock and juice of 1 lime. Mix it all up.
- Then add in the 3 tablespoons corn flour and mix quickly to avoid any lumps (this will make the consistency of the butter garlic sauce a bit thicker).
- To further thicken the sauce, add 1 cup of hot milk (optional).
- Take it out in a serving dish and garnish with coriander or parsley.
Use Amul butter as it gives an amazing flavour and it’s well-salted. The use of fresh garlic gives more flavour as compared to the cleaned and packed ones. I used 1 red chilli as I have kids but if you like more spice add one more. Do watch out for the salt when adding, as the Amul butter and maggie soup cube are salty already. If you prefer a lightly thickened sauce then skip the milk and finish with the cornflour only.