Ingredients :
1 kg fresh Squids
8 dry Kashmiri Chillies (discard stalks & seeds)
2 Onions (peeled & chopped)
2 fresh red Tomatoes (chopped)
2 tbsps. fresh Tamarind Paste
1 tbsps. fresh Ginger paste
2 tbsps. fresh Garlic paste
3 tbsps. Coriander pwd.
4 Peppercorns
6 Cloves
½ inch Cinnamon Stick
½ tsp. Cumin seeds
¼ tsp. Turmeric pwd.
½ tsp. Sugar
¼ cup Sugarcane Vinegar
3 tbsps. Vegetable Oil
Salt to taste
Water as required
To prepare Ambot Tik Masala Paste:
Break the chillies into small pieces. Soak in vinegar chillies, one onion, coriander pwd., peppercorns, cloves, cinnamon stick, cumin seeds, turmeric pwd.,sugar, ginger-garlic pastes, tamarind paste, tomatoes & a little salt for about 20 mins.
Grind in a blender/grinder to a fine, thick paste without using any water. Keep aside for further use.
Method :
Clean the squids thoroughly. (I get it cleaned from the fishmonger).
Apply a little salt & keep aside for about 5 mins.
Wash the squids well especially the pockets.
Slice it into rings or into squares or strips & chop the tentacles. Keep aside in a bowl. Heat oil in a pressure cooker till hot.
Reduce heat & saute the chopped onions till soft & translucent.
Then add the ambot tik masala paste & saute till the rawness disappears for about 2-3 mins.
Add the squids & saute for another 2 mins.
Add about 2 cups of water & pressure cook upto 2 whistles.
Let the cooker cool down & then open the pressure cooker.
Adjust sourness, salt to taste & desired thickness of gravy.
Serve hot with steamed rice or bread.
