Squid Stir Fry (Peratel)

Squid/Sotong Peratel is quite a tasty and satisfying Sunday lunch grub. Served with a side of stir fried ladies finger (okra) and mooru curry (curd curry) you will surely be licking your fingers clean!

Clean squid and cut to desired pieces
Clean and boil some potatoes (3/4 done)
Blend some ginger, garlic, curry leaves and green chilies with a little water
Slice 2-3 red onions
5-6 cloves
3 star anise
1 1/2 tablespoons of fennel seeds
1 1/2 tablespoons of cumin powder
3 tablespoons of Kashmiri Chili Powder
Curry Leaves
Salt and a squeeze of lime juice

In a frying pan heat som oil and add the sliced onions and stir. Then add the fennel, cloves and star anise followed by the ground paste of ginger and garlic. Stir this a while before adding in the squid and potatoes and the cumin powder. Stir this until well combined and then add the chili powder and from this point reduce the heat and stir every few minutes to avoid the bottom burning. Add salt to taste and then cook this till you get a deep brown colour as the coating on the squid. Add the lime juice, more salt (if needed) and a dash of sugar. Lastly sprinkle with the curry leaves before serving.

Enjoy!