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Spicy Squid in Mushroom Cups

Feb-02-2017
Femina Shiraz
30 minutes
Prep Time
40 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Spicy Squid in Mushroom Cups RECIPE

Spicy squid masala stuffed inside fleshy mushrooms are just perfect as a starter for any get together. You can keep gobbling these little stuffed balls filled with desi Indian flavors. Squids itself are so juicy. When cooked in the right blend of masala and spices, they give out even more flavor and aroma. And the meaty mushrooms cups coated with crunchy bread crumbs are perfect to serve these delicious treats.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Indian
  • Baking
  • Sauteeing
  • Appetizers
  • Gluten Free

Ingredients Serving: 2

  1. Squid 8
  2. White Button Mushrooms 8
  3. Onion (finely chopped) 1
  4. Tomato (finely chopped) 1
  5. Ginger garlic paste 2 tsp
  6. Coriander leaves (chopped) 1 tbsp
  7. Red chili powder 2 tsp (divided)
  8. Turmeric powder 1/2 tsp (divided)
  9. Garam masala powder 1/2 tsp
  10. Salt as required
  11. Crushed fennel seeds 1 tsp
  12. vegetable oil 2 tbsp
  13. Bread crumbs 1/2 cup
  14. Egg 1
  15. Red chili flakes 1 tsp

Instructions

  1. Wash and clean the mushrooms.
  2. Carefully remove the stems.
  3. Chop the stems and keep it aside for later use.
  4. Now wash and clean the squids.
  5. Pressure cook them for 15-20 minutes with 1/4 tsp turmeric powder, 1 tsp red chili powder and 1 tsp ginger garlic paste.
  6. Chop the squids into smaller pieces and keep it aside.
  7. Heat oil in a pan.
  8. Add the chopped onions and saute until they turn light brown in color.
  9. Now add 1 tsp ginger garlic paste and saute until the raw smell goes off.
  10. Next simmer the flame, and add 1/4 tsp turmeric powder, 1 tsp red chili powder and saute.
  11. Then add the chopped tomatoes and saute until they turn soft and oil begins to appear on the top.
  12. Then add the finely chopped squid, chopped mushroom stems, garam masala powder and crushed fennel seeds and mix well.
  13. Add in the chopped coriander leaves and mix well.
  14. Cook for 2-3 minutes.
  15. Switch the flame off.
  16. Now take the cleaned mushroom cups and fill each of them with the prepared filling.
  17. Beat an egg with a fork.
  18. Now dip the bottom and sides of each mushroom cup into this egg.
  19. And then transfer them to the bread crumbs to coat well.
  20. Place them on a baking tray lined with parchment paper.
  21. Preheat the oven to 180 degree centigrade.
  22. Bake the mushroom cups for 20-25 minutes.
  23. Garnish with coriander leaves and chili flakes.
  24. Serve hot.

Reviews (1)  

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Preeti Gurung
Feb-06-2017
Preeti Gurung   Feb-06-2017

Ooh i love this!

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