Ingredients
For the Squid
- 3 medium whole squids (cleaned, tentacles kept aside)
- Salt – to taste
- ¼ tsp Turmeric powder
- 1 tbsp Lemon juice
For the Stuffing
- Squid tentacles – chopped
- ¼ cup Grated coconut
- 1 small, finely chopped Onion
- 1, finely chopped Green chili
- 1 tsp, finely chopped Ginger
- 1 tsp, minced Garlic
- ½ tsp Fennel seeds
- Curry leaves – a few
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- ¼ tsp Garam masala
- Salt – to taste
- 1 tbsp Oil
For the Outer Masala
- 4 cloves, minced Garlic
- 3, finely chopped Shallots
- Curry leaves – few
- ½ tsp (optional) Red chili flakes
- 2 tbsp (optional for crunch) Crushed roasted peanuts or dry coconut
- 1 tbsp Oil
Directions
Stuffed and Masa Grilled Squid is a flavorful and visually stunning seafood delicacy that combines the tender, smoky essence of grilled squid with a rich and savory stuffing. The squid tubes are carefully cleaned and filled with a delicious mixture—often including seasoned meats, vegetables, herbs, and sometimes sticky masa (corn dough) that adds a unique texture and subtle sweetness. Grilling the stuffed squid over an open flame imparts a beautiful char and smoky aroma, enhancing the natural taste of the squid while locking in the juices of the stuffing. This dish offers a perfect balance of smoky, savory, and slightly sweet flavors, making it a popular choice in coastal cuisines where fresh seafood and bold tastes shine. The tender squid, combined with the hearty filling and caramelized exterior, creates a delightful contrast of textures that pleases the palate with every bite. Served as a main course or appetizer, this grilled stuffed squid is often enjoyed with dipping sauces or sides that complement its complex flavors, making it an unforgettable dish that highlights the artistry of seafood cooking.
Here’s an approximate nutritional breakdown for a serving of Stuffed and Masala Grilled Squid🐙 (about 1 medium squid with stuffing, roughly 200-250g):
| Calories | 250–300 kcal |
| Protein | 25–30 g |
| Fat | 8–12 g |
| Carbohydrates | 15–20 g |
| Fiber | 1–2 g |
| Sugars | 1–3 g |
| Sodium | 600–900 mg |
| Cholesterol | 200–250 mg |
Disclaimer: The nutritional values provided are approximate estimates and can vary based on exact ingredients, portion sizes, and preparation methods. Always consult a nutritionist or use a trusted nutrition calculator for precise information, especially if you have dietary restrictions or health concerns.
Steps
1 Done | Prepare the SquidClean the squid thoroughly. Rub with salt, turmeric, and lemon juice. Set aside for 15 minutes, then rinse. Preheat oven or grill to 200°C (390°F), or heat a pan for roasting. |
2 Done | Make the StuffingHeat oil in a pan. Add fennel seeds, followed by onions, green chili, ginger, and garlic. Sauté till golden. Add the chopped squid tentacles and cook for 2–3 minutes. Add turmeric, red chili powder, garam masala, and salt. Add grated coconut and curry leaves. Sauté for a few more minutes till mixture is dry and aromatic. Let the mixture cool. |
3 Done | Stuff the SquidStuff the squid tubes with the mixture using a spoon or piping bag. Do not overfill (leave room to expand). Secure the open end with a toothpick. |
4 Done | Grill or Roast the SquidBrush with a bit of oil. Grill or roast for about 15–18 minutes, turning once in between, until slightly charred and cooked through. |
5 Done | Prepare Final Masala ToppingIn a separate pan, heat oil. Add shallots, garlic, curry leaves, chili flakes, and optional crushed peanuts or coconut. Sauté until crisp and golden. Sprinkle a bit of salt. |
6 Done | Assemble & ServeSlice the squid into rings (as in your image), keeping the structure intact. Top generously with the crispy garlic-peanut masala. Serve with lemon wedges, sliced onions, and a tangy tamarind chutney or coconut-based dip. |
7 Done | 📝 TipsDon’t overcook the squid; it gets rubbery if overdone. You can stuff it with prawn masala, rice, or even paneer for variations. A smoky flavor can be added using a charcoal smoke method if not grilling. |
