Recipes

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.

Ingredients:

• 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

Method:

Marinade:

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.

Cooking:

• 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.