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28 February 2021 Stuffed Tandoori Squid Starter, Non-Veg

Chef Dayashankar Sharma shared his signature recipe Stuffed Tandoori Squid on the occasion of the fifth anniversary of Better Kitchen magazine.


  • Baby Squid: 16 No
  • Tilapia Fillet: 300 Gm
  • Crab Meat: 200 Gm
  • Prawns (16/20 No): 200 Gm
  • Raw Mango: 100 Gm
  • Mustard Seeds: 10 Gm
  • Curry Leaves: 8-10
  • Ginger Chopped: 30 Gm
  • Green Chili Chopped: 20 Gm
  • Salt: To Taste
  • Turmeric Powder: 15 Gm
  • Red Chili Powder: 5 Gm
  • Deggi Mirch Powder: 10 Gm
  • Coconut Milk Powder: 50 Gm
  • Greek Yoghurt: 100 Gm
  • Vegetable Oil: 50 Gm
  • Mango Chutney (Salsa): 50 Gm
  • Chopped Coriander: 20 Gm
  • Chopped Mint: 20 Gm
  • Fresh Red Chili: 15 Gm



Heat oil in a pan, add mustard seed, chopped ginger, green chili and turmeric. Cook it for 1 minute and keep aside to cool. Add tempered ingredients to beaten Greek yoghurts. Add salt and mix well.

Mango salsa:

In a bowl, mix mango chutney, raw mango, chopped coriander, chopped mint, fresh red chili and chopped ginger in a bowl.


  • Heat oil in a pan. When hot add mustard seeds, curry leaves. When cracked add turmeric powder, stir well and cook for 1 minute. Add prepared tilapia, prawn and crab meat and stir for 2 minutes. Add red chili powder, deggi mirch powder, salt, chopped ginger & green chili. Let it cook for 8 – 10 minutes. When tilapia and prawn cook add coconut milk powder in it, mix well and cook for another 2 minutes and keep aside to cool
  • When above mixture is at room temperature stuff mixture in the squid
  • Marinate squid with the marinade
  • Place squid in a skewer and cook in a tandoor for 6-8 minutes. Serve with mango salsa.

By Chef Dayashankar Sharma

Producing quality food which pairs tradition with contemporary ideas and techniques, Dayashankar has worked with a number of prestigious brands and helped to establish several high-profile outlets. He opened a restaurant The Grand Trunk Road. He regularly travelled the route, seeking inspiration, sampling the flavors of four nations and several regions to bring to diners a selection of dishes that capture the spirit of the trade route i.e. sights, sounds and smells.