Chile Fried Squid with Onion Salad A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Chile-Fried Squid (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Magazine Seafood Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds small squid -- cleaned 1 teaspoon salt 1/4 cup water 4 tablespoons vegetable oil 4 medium onions -- sliced 1/2 tablespoon green (serrano) chile peppers -- sliced 20 curry leaves 1/2 tablespoon ginger -- julienned 1 tablespoon garlic -- sliced 1/2 teaspoon chili powder 1/2 teaspoon turmeric powder 1/2 tablespoon coriander powder 1/2 tablespoon lime juice salt -- to taste 3 lettuce leaves -- garnish Cut cleaned squid into 1/2-inch rings. In a pan bring water and salt to a boil, add squid, and cook for two or three minutes, or until tender. Drain immediately, discard fluids, and set squid aside. In a wok or frying pan, heat oil and saute onions, chiles, curry leaves, ginger and garlic at medium heat for about three minutes. Stir frequently to avoid browning of ingredients. Add chili, turmeric and coriander powders and stir briefly before adding squid rings. Mix ingredients, season with lime juice, and adjust salt to taste. Serve on lettuce leaves. - - - - - - - - - - - - - - - - - - NOTES : If market-cleaned squid is not available, remove the tube on the squid's head, as it is tough and rubbery even when cooked. In addition, rub the dark-colored skin off the squid's body, either with a towel or with the blunt side of a knife, as that, too, detracts from the quality of the dish. Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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