And we had red squid for lunch again. Three squid, smaller than the last squid we had. Of course it doesn’t come cleaned or anything, so again, I have to clean all the entrails, ink, bone, and whatnot out of it. Two of the squid had this yellowish gelatinous stuff in it, and I made the supposition that these were girl squid and the gelatinous stuff was her babies. Fahim has no idea, but he liked the theory.
This time, I cut the squid into rings – variety is the spice of life, after all. And I gave the eyeballs, the rest of the head, and entrails to kitty one and kitty two, and let me tell you, they must enjoy it. I put it on the floor (on a plate – no, not unhygenic. Okay, okay, I’ll tell the truth. It was a plastic yogurt container lid. This way, Fahim’s sensibilities aren’t ruined. He’s so squeamish. It’s kinda funny.) and it was gone – completely and totally without even anything left – in under 30 seconds.
Mix the following together
3 squids, chopped in whatever fashion you desire. I desire rings.
1 1/2 teaspoons chilli powder
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons crushed red peppers
Then cook for five minutes in:
2 tablespoons coconut oil
1/4 cup water
And then add:
3 onion shoots
Served with vegetable curry and pink rice.