A simply yet spicy curry, the East Indian makli khudi or squid curry is a completely different avatar of the butter garlic squid. More spicy, more tasty, more buttery, calamari khudi is perfect!
If you love butter garlic calamari or any other version of cooked squid, you’ll also love this traditional East Indian makli khudi that we enjoy every few weeks. This is my mom’s version, try it yourself!
A khudi is a curry made with locally sourced spices, tomatoes, onions, sometimes potatoes, and other ingredients. The ingredients change from family to family. If you’re not a seafood fan, you can make a khudi with chicken or mutton, or even with trotters too!
Here’s what you’ll add to the Makli Khudi which is an East Indian Squid Curry
What do you need to make a makli khudi / squid curry / calamari gravy? Not too many ingredients. You can make this delicious East Indian squid aka makli curry with tomatoes, onions, green chillies, sour limes, salt, bottle masala, grated coconut, curry leaves, oil, garlic, and ginger.
Makli Khudi – Squid Curry – Indian Calamari Gravy
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Ingredients
- 500 Grams Squid
- 3 Tomatoes
- 3 Onions
- 1 Green Chillies
- 1 Sour Lime
- 1 tsp Salt
- 3 Tbsp Bottle Masala
- 3 Tbsp Coconut Grated
- 4 Sprigs Curry Leaves
- 2 Tbsp Oil
- 1 Pod Garlic
- 1 inch Ginger
- 500 ml Water
Instructions
- Cut the onions and tomatoes into fine half moons.
- Mince the ginger and garlic, and cut the chilies into diagonals.
- Bagar the onions and tomatoes for 5 minutes.
- Add the chilies, ginger, garlic, curry leaves and salt and mix.
- Also add the bottle masala and mix.
- Add the squid and stir.
- Add the grated coconut and water and cook on high flame for 15 minutes.
- Lastly, add in the sour lime juice, stir and turn off the flame.
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Video
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysPlate.comSo here’s how we Make a Makli Khudi Aka Squid Curry
Step I – Prep the Calamari or Makli
Mom starts by soaking the squid or calamari in water to remove the excess ink and then she cleans the skin. Well, not always. Sometimes we leave the skin on, sometimes we remove. Many people think the skin is a bit too chewy eat, so it must be removed. But we leave it on sometimes. It just depends on the season and our moods or tastes.
The steps are pretty simple as you follow the instructions in the recipe card or in the pics below. Please comment and let me know if the pics are explanation enough, or if you have any questions.
Step II – Make The Khudi Masala for the Calamari or Makli
Cut the onions, tomatoes and spices and cook to make a masala or gravy.
Step III – Add the Calamari or Makli
This squid curry goes really well with bread, turmeric rice, apas, chitaps or plain chapatis. Really, it’s yummy with anything!
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!
