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Pakistani Squid Stir-Fry 2

Serves 4 to 6 Entree seafood, Fish

Pakistani Squid Stir-Fry 2

Pakistani Squid Stir-Fry 2 emerges from the bustling kitchens of Karachi, Lahore, Peshawar, and Islamabad, where families gather to enjoy the fruits of the sea in a dish that speaks to the heart of home cooking. This recipe captures the essence of Pakistani family dining—salted by instinct, generously oiled, and set on the table as a shared treasure.

Expect a burst of oceanic freshness tempered by the gentle bite of chili and the zing of freshly squeezed lemon juice. Each tender squid ring is infused with the warmth of garlic, creating a harmonious dish that invites communal enjoyment, a hallmark of Pakistani dining.

Ingredients

  • 600 gsquid rings
  • 4 clovesgarlic
  • 2 tbspoil
  • to tastechili
  • lemonjuiced
  • to tastefine sea salt

Method

  1. Begin by ensuring the 600 g of squid rings are thoroughly cleaned and patted dry with a kitchen towel. This step is crucial to remove any excess moisture, which helps in achieving a nice sear during cooking.
  2. Peel and finely chop the 4 cloves of garlic. In a large, heavy-bottomed skillet or wok, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the chopped garlic and stir continuously until it becomes golden and releases a fragrant aroma, which should take about 1-2 minutes.
  3. Add the squid rings to the skillet with the garlic. Stir frequently and cook until the squid turns just opaque and curls slightly at the edges. This should take about 2-3 minutes; overcooking will make the squid tough.
  4. Season the squid with chili to taste, adjusting the amount based on your preference for heat. Squeeze the juice of one lemon over the squid, ensuring even distribution for a balanced flavor.
  5. Taste the stir-fry and add fine sea salt to taste, mixing well to ensure the seasoning is evenly distributed. Serve immediately while the dish is hot and the flavors are vibrant, perfect for sharing at the table.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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