Squid Masala

Ingredients

• 1/2 pound squid bodies, finely sliced
• 1 1/2 tablespoon vegetable oil
• 1/2 cup finely diced onion
• 1/2 cup finely diced tomato
• 2 Serrano chilies, finely minced
• 2 teaspoons grated garlic
• 1/2 teaspoon powdered turmeric
• 1 tablespoon toasted and ground coriander seeds
• 2 teaspoons powdered red chilli
• 1 tablespoon grated unsweetened coconut
• Kosher salt
• 1 tablespoon finely chopped fresh cilantro leaves
• Naan for serving
• Sliced raw onion, for serving
• 2 lime wedges, for serving

Directions

Warm the oil in a large, sturdy skillet set over medium heat until it shimmers. Add the onions and cook, stirring often, until they take on a little color, about 5 minutes. Stir in the tomatoes and cook until they soften and collapse, about 2 minutes. Add the chilies and garlic, and cook, stirring, until the mixture smells aromatic, about 1 minute. Add the turmeric, coriander, and red chili one right after another. Stir until the spices become fragrant, about 1 minute. If they begin catching on the pan, splash in a few drops of water so they do not scorch. Stir in the grated coconut until it is evenly coated with the spices. Add the minced squid, mix it through the masala, and cook just until done, 5 to 7 minutes. Fold in the cilantro. Serve hot with naan, onion, and lime.