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Malabar Squids with Roasted Spices

Serves 4

teaspoon cumin seeds
teaspoon coriander seeds
teaspoon fennel seeds
teaspoons chili powder
teaspoon turmeric
tablespoons oil
onions, thinly sliced
curry leaves
garlic cloves, crushed
cup coconut milk
tablespoons lime juice
  Salt to taste

In a small frying pan over low heat, dry- roast the cumin, coriander and fennel until aromatic. Grind all three to a fine powder with the chili and turmeric, using a spice grinder. Toss the squid with the spice mixture. Cover and refrigerate for atleast 20 minutes.

In a heavy-bottomed frying pan, heat the oil over medium high heat.

Add the onion and sauté until lightly browned.

Add the curry leaves, garlic and the marinated squid. Sauté stirring constantly for a minute. Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt and serve.

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