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Chile Fried Squid
with Onion Salad

A Chat Recipe
by Your Host Art Guyer

Chile Fried Squid with Onion Salad

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                     *  Exported from  MasterCook  *
                          Chile-Fried Squid (CP)
Recipe By     : Chile Pepper Magazine -- April 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : Chile Pepper Magazine            Seafood
                Appetizers
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        small squid -- cleaned
   1      teaspoon      salt
     1/4  cup           water
   4      tablespoons   vegetable oil
   4      medium        onions -- sliced
     1/2  tablespoon    green (serrano) chile peppers -- sliced
  20                    curry leaves
     1/2  tablespoon    ginger -- julienned
   1      tablespoon    garlic -- sliced
     1/2  teaspoon      chili powder
     1/2  teaspoon      turmeric powder
     1/2  tablespoon    coriander powder
     1/2  tablespoon    lime juice
                        salt -- to taste
   3                    lettuce leaves -- garnish
Cut cleaned squid into 1/2-inch rings.  In a pan bring water and salt
to a boil, add squid, and cook for two or three minutes, or until 
tender.  Drain immediately, discard fluids, and set squid aside.
In a wok or frying pan, heat oil and saute onions, chiles, curry 
leaves, ginger and garlic at medium heat for about three minutes.  
Stir frequently to avoid browning of ingredients.  Add chili, 
turmeric and coriander powders and stir briefly before adding squid 
rings.  Mix ingredients, season with lime juice, and adjust salt to 
taste.
Serve on lettuce leaves.
                   - - - - - - - - - - - - - - - - - - 
NOTES : If market-cleaned squid is not available, remove the tube on 
the squid's head, as it is tough and rubbery even when cooked.  In 
addition, rub the dark-colored skin off the squid's body, either with 
a towel or with the blunt side of a knife, as that, too, detracts 
from the quality of the dish.
Formatted in MasterCook by Art Guyer
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