non-veg
⏳ Prep Time: 40 minute
28 Jan 2020
199.7 kcal
23.3 gm
12 gm
6.5 gm
Squid 80g (cleaned, with tentacles chopped finely)
Prawn 50g ( except the tail, chop the prawn finely)
Onion 50g (finely chopped)
Garlic 15g (finely chopped)
Pepper powder 8g
Coriander /parsley leaves 3 tbsp finely chopped
Lime juice 5ml
Butter 5g
Tomato puree 40g
Mustard seeds 2g
Ginger 3g (grated)
Mini pineapple cubes 10g
Coriander / parsley leaves for garnish
Clean the squid. Cut the squid body into .cm rings. Chop the tentacles very finely.
In a nonstick pan on medium flame, add g butter, g onion and saute for minutes until slightly brown. Add garlic and saute for minutes.
Add pepper powder g + chopped prawns (except the tails) +chopped tentacles add saute for mins. Add chopped coriander tbsp, and switch off the flame. Add ml lime juice and salt as per taste.
Stuff the squid ring with this mixture. To the nonstick pan add ml of water and c cover the lid and cook and medium flame for mins. Flip the side and cook for more minutes.
Remove and keep aside.
In another nonstick pan add g butter, g mustard seeds, let is Crackle. Add tomato puree g, grated ginger g, salt and stevia as per taste.
Assembly. Place the stuffed squid on a plate. Add a spoonful of tomato Chutney on each squid. Place a pineapple cube, on top of it place prawn tail.
Garnish it with small red onion piece and coriander leaf.
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