Best for: A quick seafood starter from the flat-top.
Black pepper and curry leaves give this squid a fragrant finish inspired by southern Indian flavor combinations. A hot griddle and small batches help the pieces sear instead of sitting in their juices.
Grill: Outdoor griddle or cast-iron plancha; medium-high heat, about 450°F surface. Equipment: Griddle or plancha, spatulas, bowl, thin-tip thermometer.
Ingredients
Total: 30 minutes.
- 1 1/4 lb cleaned squid tubes and tentacles
- 2 tablespoons neutral oil, divided
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon fine table salt
- 2 teaspoons finely grated garlic
- 2 teaspoons grated ginger
- 16 fresh curry leaves, washed and thoroughly dried
- 1 tablespoon lime juice
- 1 lime, cut into wedges
Directions
Split squid tubes lengthwise, lightly score the inner surfaces without cutting through, and cut into 2-inch pieces; separate large tentacle clusters.
Pat squid very dry and toss with 1 tablespoon oil, pepper, coriander, turmeric, and salt.
Preheat the griddle to medium-high. Set a clean serving bowl nearby and have garlic, ginger, and dry curry leaves ready.
Cook squid in two uncrowded batches for about 3–4 minutes each, turning, until opaque and 145°F in the thickest pieces; transfer to the clean bowl.
Lower the heat to medium. Add the remaining oil, garlic, ginger, and curry leaves; stir for 30–45 seconds, then toss the squid through just long enough to coat.
Remove promptly, add lime juice, and serve with lime wedges.
Grilling tip: Dry squid and space between pieces matter more than an extra-long cooking time.
