Squid Keema | Maklicha Kheema | Versova Koli Style

Описание: Versova Koli Style Squid Keema Recipe, for your kitchen !
The word 'Keema' is believed to have been borrowed from the Turkish word 'Kıyma', which means minced meat. Keema was a popular breakfast staple in the Awadhi cuisine during medieval India. It was an age when the royal families took their culinary affairs almost as seriously as their administration. Now, popular fish's like Tuna, Squid, Surmai, Bombil are wonderful choices for Keema lunch.

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Mumbai Special Kheema Today we have bought one amazing dish for your Sunday lunch.
Ingredients
Squid - 5 pc
Fresh Coconut - 1 cup
Onions - 4 Big
Tomatoes - 2 pc
Green Chillies - 4 pc
Ginger - 1 inch
Garlic - 4 -5 cloves
Bay Leaf - 3 pc
Turmeric - 2 tsp
Koli Masala or Red chilly Powder - 2 tsp
Garam Masala - 2 tsp
Water - (50 ml)
Coriander leaf

Method
Boil your squids for soft texture in pressure cooker, cook for at least 3-4 whistles.
Prepare masala meanwhile, add 3-4 tbs oil, once heated add onions tomatoes and bay leaf's.
Sauté well and cook until onions turn brown
Chop your boiled squids in small square pieces.
Add turmeric powder, red chilly powder, salt, garam masala to the browny onions & mix well
Add grated coconut and squid to the mixture and cook for 5-10 mins
Add some water and close the lid, let it cook for some time.
Open the lid and dry the water, your squid keema is ready to serve.
Once ready enjoy hot with Rice Bhakri :)

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The fishermen community at all different coasts have immense pride in their way of cooking seafood & Bombay State Fisheries has promised to cover all these recipes in the upcoming years. Stay tuned & Subscribe us on YouTube, Follow us on Instagram and Facebook.

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