Chile squid from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tsusan on July 17, 2009

    p 176 / 20 min / Tubes only.Squid rings throw off a lot of water when they hit the pan. After 1 or 2 min, remove w/slotted spoon, boil off the water, add more oil if nec, add squid back in w/slotted spoon.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.