Sour and spicy squid (Jude Sequeira's Squid ambot tik) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 112) by Madhur Jaffrey

  • tomatoes
  • dried kokum fruits
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tamarind paste or lemon juice for kokum; and "Rechad spice paste" recipe on P108 for store-bought Rechad spice paste. Serve with Goan red rice or plain rice with butter, and a salad and some vegetables.

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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

  • Eat Your Books

    Can substitute tamarind paste or lemon juice for kokum; and "Rechad spice paste" recipe on P108 for store-bought Rechad spice paste. Serve with Goan red rice or plain rice with butter, and a salad and some vegetables.

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