Squid chilli fry is a quick and simple Goan dish that's spicy, tangy, and full of flavor. The squid is pan-fried with onions, bell peppers, and green chillies, then tossed in sauces and spices. Cook it just right so the squid stays soft and juicy. Perfect for a weeknight dinner.
My kids love squids. I make the squid chilli fry recipe at least twice a month. It cooks quickly, and in no time, we have a restaurant-style dish ready at home.
The squid turns out crispy on the outside and juicy inside, coated in spices and sauce with a flavour everyone loves. It's one of those recipes I make again and again, along with squid masala and stuffed squid at home.
If you love Goan seafood, try my Goan fish curry, Goan stuffed mackerel fish, and kingfish fry. Try my other seafood recipes too.
Why you'll love this crispy squid recipe
- Quick and easy to cook at home: These pan-fried squids cook super fast and are easy to clean, too. I even have a step-by-step tutorial on how to clean squids so you can prep them effortlessly.
- Restaurant-style flavors: The combination of spices, sauces, bell peppers, and onions creates bold, mouthwatering flavors, just like your favorite seafood dish at a restaurant. It goes perfectly with a simple side of any fried rice, like this Schezwan chicken fried rice, for a complete meal.
- Family favorite: Every time I make this, it disappears in minutes! The crispy, juicy squid with the right balance of spice and sauce is loved by everyone at home.
Ingredients Needed
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Squid: I always use fresh squids for the best flavor and texture. Frozen squids work well, too, if thawed properly.
- Onions: I have used red onions for this recipe. Shallots give a slightly sweeter taste if you prefer.
- Tomatoes: Ripe, juicy tomatoes add tanginess and freshness.
- Green chillies: Add according to your taste. You can use red chilli flakes if fresh chillies aren't available.
- Capsicum (bell pepper): Any color works. Green, red, or yellow bell peppers add crunch and sweetness.
- Fresh garlic cloves: I crush or finely chop fresh garlic for the best aroma and flavor.
- Spices: Red chilli powder, black pepper, and turmeric. Paprika can replace red chilli powder for a milder flavor.
- Light soy sauce: Adds umami and saltiness. Tamari is a gluten-free alternative. You can skip it for a lighter version.
- Tomato ketchup: Adds tangy sweetness. Tomato puree with a pinch of sugar works as a substitute.
- Lemon juice or vinegar: Adds brightness and balances flavors.
- Coriander leaves: Fresh coriander leaves for garnish. Spring onion greens can be used instead.
How to make Squid Chili Fry (Step-by-Step Recipe)
Step 1: Marinate squid: Add salt to the cleaned squid and let it marinate for 15 minutes. While the squid marinates, slice and prep all vegetables.
Step 2: Cook squid: Heat 2 teaspoons of oil in a pan on medium heat. Add the squid and cook for 2-3 minutes. The squid will release some water. It's completely normal. Stir and cook for 2 more minutes until soft. Remove the squid along with the liquid and keep it aside.
Step 3: Sauté garlic: In the same pan, heat 3-4 teaspoons of oil. Add chopped garlic and sauté for 30 seconds.
Step 4: Sauté onions: Add sliced onions and cook for 2-3 minutes until slightly soft.
Step 5: Add vegetables: Add tomato, green chillies, and capsicum. Cook on high heat for 2-3 minutes to slightly soften and retain crunch.
Step 6: Add spices and sauces: Add red chilli powder, turmeric, black pepper, soy sauce, and tomato ketchup. Mix well to combine with the vegetables.
Step 7: Combine squid: Add the reserved squid liquid to the pan and stir. Add the cooked squid and toss everything together. Taste and adjust salt if needed.
Step 8: Finish & serve: Add lemon juice and chopped coriander leaves. Stir once and remove from heat. Serve hot.
Tips to Make the Best Goan Style Squid Chilly Fry
- Don't overcook the squid: Squid cooks very fast. Cook it just long enough to stay soft and juicy. Overcooking makes it rubbery. I always pinch one piece to taste to make sure it is perfectly cooked.
- Marinate in salt for a few minutes: This helps tenderize the squid and brings out its natural flavor. A small sprinkle of salt works wonders. Do not skip this step.
- Customize the flavors: There are so many ways to make this squid chilli fry. The sauces add tangy, savory notes, but you can also keep it simple with just spices and no sauces, if you prefer a lighter, more traditional Goan taste.
Recipe Card
Squid Chilly Fry Recipe
Equipment
- 1 Heavy bottom pan
Ingredients
- 500 grams squid 7-8 medium-sized, cleaned and cut
- Salt to taste
- 2 medium onions sliced
- 1 tomato sliced
- 3 green chillies adjust to taste
- 1 capsicum / bell pepper sliced
- 4 garlic cloves finely chopped
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 1 teaspoon light soy sauce
- 1 tablespoon tomato ketchup
- ½ teaspoon lemon juice or vinegar
- 1 tablespoon chopped coriander leaves or spring onion greens
- Oil as needed
Instructions
- Add salt to the cleaned squid and let it marinate for 15 minutes. While the squid marinates, slice and prep all vegetables.
- Heat 2 teaspoons of oil in a pan on medium heat. Add the squid and cook for 2-3 minutes. The squid will release some water. It is completely normal. Stir and cook for 2 more minutes until soft. Remove the squid along with the liquid and keep it aside.
- In the same pan, heat 3-4 teaspoons oil. Add chopped garlic and sauté for 30 seconds. Add sliced onions and cook for 2-3 minutes until slightly soft.
- Add tomato, green chillies, and capsicum. Cook on high heat for 2-3 minutes to slightly soften and retain crunch.
- Add red chilli powder, turmeric, black pepper, soy sauce, and tomato ketchup. Mix well to combine with the vegetables.
- Add the reserved squid liquid to the pan and stir. Add the cooked squid and toss everything together. Taste and adjust salt if needed. Add lemon juice and chopped coriander leaves. Stir once and remove from heat. Serve hot.
Notes
- Don't overcook the squid: Squid cooks very fast. Cook it just long enough to stay soft and juicy. Overcooking makes it rubbery. I always pinch one piece to taste to make sure it is perfectly cooked.
- Marinate in salt for a few minutes: This helps tenderize the squid and brings out its natural flavor. A small sprinkle of salt works wonders. Do not skip this step.
- Customize the flavors: There are so many ways to make this squid chilli fry. The sauces add tangy, savory notes, but you can also keep it simple with just spices if you prefer a lighter, more traditional taste.
Nutrition information is automatically calculated, so should only be used as an approximation.
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