Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Eral Fry

Traditional 54. Eral Fry recipe

🧺 Ingredients

• 600g squid, cleaned and cut into rings
• 2 tbsp ginger-garlic paste
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 4 green chilies, slit
• 8-10 curry leaves
• 1 medium onion, sliced
• 4 tbsp coconut oil
• 2 tbsp lime juice
• Salt to taste

👩‍🍳 How to make Eral Fry

1. Marinate squid (25 mins total): Make paste with ginger-garlic paste, 1 tbsp Kashmiri chili powder, 1/2 tbsp coriander powder, 1/2 tsp turmeric, salt, and 1 tbsp lime juice. Toss squid rings in paste and let sit for 15 minutes.
2. Second marination (10 mins): Mix remaining Kashmiri chili powder, coriander powder, black pepper powder, fennel powder with 2 tbsp water. Toss squid again and let sit for 10 more minutes.
3. Heat oil (1 min, high heat): Heat coconut oil in wide shallow pan until very hot and shimmering.
4. Fry squid (8 mins total, medium-high then medium heat): Spread squid rings in single layer in hot oil. Fry for 3-4 minutes on first side without moving. Squid should begin to curl and brown. Stir and fry for another 4-5 minutes until squid is golden and no longer transparent. Squid should be tender but not rubbery.
5. Fry aromatics (2 mins, medium heat): In same oil, fry sliced onion for 1 minute until softened. Add curry leaves and green chilies, fry for 30 seconds until fragrant.

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