Achari Octopus Squid Ink Doi Maach Sauce Samphire Pakora

Achari Octopus Squid Ink Doi Maach Sauce Samphire Pakora


For Octopus

200g Octopus cooked soft tender Tentacle

5g Panchphoran

10g Mixed pickle paste

3g chilli powder

4 g salt

For Squid Doi Mach sauce

Oil – 3-4 tbsp

3g onion seed

100g Onion ground to a paste

10g Ginger-garlic paste

20g gram flour

100g Yogurt

3g Turmeric powder

4g Red chilli powder

5g Coriander powder

2g Cumin powder

10g squid Ink

100g Water

3g Salt to taste

1no. Green chilli, cut in rounds

1 sprig Curry leaves

For Samphire Pakora

50g samphire

50g Gram flour

50g Rice Flour

3g turmeric powder

4g Chilli powder

1g ajwain seed

oil to Fry


You may slow cook octopus with whole spices for 2 hours or till tender. Allow to cool down marinate with mixed pickle paste, chilli and salt. Pan fry with panchphoran spices finish with lemon juice if needed.Keep it hot till plating

For Doi maach sauce.

In a deep thick bottom pot, heat oil sauté onion seed, onion paste and ginger garlic paste. After 1 minute in slow heat sauté gram flour and all powdered spices. Add yoghurt and water simmer in slow heat until thick. finish with squid ink and pass through a fine chinois check seasoning before plating

For Samphire Pakora.

Make a Frying batter with all mentioned ingredients except oil and samphire. Heat oil at 170c fry using batter until crisp.

Plate as shown in the picture.

Buy Print Version of Fine Dining Indian Magazine July

Fine dining Indian food magazine august 2017 issue 6

Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

Read and Download Fine dining Indian food magazine August 2017 Edition – Issue 6.we are very grateful to feature Chef Girish Gopinathan Only Two Michelin star chef in the world, Master chef India Finalist Karishma sakhrani, Street food from Kolkata, Food Tasting on Kricket restuarnt in London…

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