Get ready to excite your taste buds with this incredibly tasty Malabar Squid Curry, also known as Nadan Koonthal Curry! It's made with tender squid, roasted coconut, and a mix of spices that will surely leave you craving more. Enjoy the special taste of the coast with every mouthful.
Jump to:
- Debjani's note
- Coconut-based Seafood Curries and Squid Curry Variations
- A Squid Curry Recipe from Kerala
- How to cook Malabar Squid Curry - step-by-step Recipe
- Frequently Asked Questions
- Top Tip
- Recipe Card
- Food safety
- Malabar Recipes from Debjanir Rannaghar
- Related Recipes
- Let's connect over the Malabar Squid Curry Recipe
- Nadan Koonthal Curry Recipe Pin for You
Debjani's note
The recent Chennai trip brought with it a surprise of Squid curry, but tasting its flavors only reminded me of the Malabar version. Upon my return, I decided to make Nadan Koonthal Curry and indulge in the familiar tastes that reminded me of home. The taste from Chennai was good, but nothing could quite match the taste of Malabari Squid Curry.
The Squid Curry I had in Chennai was so unlike the Malabar version I'd grown accustomed to. Instead of the roasted coconut paste that mingled with curry leaves, it lacked the traditional flavor and texture I was expecting. It left me yearning for the familiar savory notes my palate was more than ready to embrace. But alas, this dish failed to impress and left me craving for something more traditional.
Coconut-based Seafood Curries and Squid Curry Variations
Nadan means Malabar, while Koonthal stands for Squid, and this roasted coconut-based Malabar Squid Curry is a dish that I always looked forward to whenever I visited Kerala. It is a comfort food that I have grown to love over the years. The curry has a familiar aroma to the coconut-based Prawn curry (Chingri Malaikari,) which is a much-beloved dish in Bengal. However, the former is something special to me.
Both Mehebub and Pasta absolutely loved squid. Mehebub enjoyed the fried version from the Philippines, while Pasta preferred the comforting Malabar Squid Curry. Since squid was easy to find in Kolkata, they never had trouble getting it. The pre-cleaned squid was also a great help, making it simple to cook. This meant they could enjoy their seafood whenever they wanted!
A Squid Curry Recipe from Kerala
The roasted coconut used in this curry adds a unique flavor and texture that is hard to find elsewhere. The coconut paste helps to bring out the natural sweetness of the squid and is further enhanced by the addition of spices like coriander, cumin, and turmeric. The result is a flavorful and hearty curry that is sure to please everyone. It is a great accompaniment to steamed rice or can be served as a standalone dish.
This Malabar Squid Curry is a wonderful way to add a bit of Kerala into your home cooking. It is a simple dish that is easy to make and can be enjoyed by everyone.
How to cook Malabar Squid Curry - step-by-step Recipe
Time needed: 30 minutes
Recipe steps for cooking Malabar Squid Curry or Nadan Koonthal Curry.
-
Clean the squid well and slice it into medium rings.
-
Mix the squid with half of the turmeric, red chili powder, and salt, then let it sit for 15 minutes.
-
Put the seasoned squid and 2 cups of water into a pressure cooker and cook until it whistles three times. Turn off the heat and wait for the pressure to release.
-
Toast the shredded coconut in a pan until it smells nutty and becomes light brown.
-
Stir in coriander powder, Kashmiri red chili powder, and turmeric powder, then cook for 2-3 minutes on low heat. Turn off the heat and let the mix cool completely.
-
Blend this cooled mixture with a little water to make a smooth paste.
-
Heat oil in a pan and temper it with dried red chili, fenugreek seeds, and curry leaves.
-
Add onion and cook for 2-3 minutes, then add garlic paste and cook until you smell the fried garlic from the spices.
-
Next, add tomato paste and cook until the raw tomato smell is gone.
-
Add the rest of the salt, turmeric powder, and Kashmiri red chili powder. Cook until the oil shows.
-
Now add the Spice mix prepared with coconut and cook till the oil comes.
-
Then add in the cooked squid and stir well.
-
Pour in two to three cups of water, put a lid on the pan, and cook on low heat for seven to eight minutes until the gravy reaches the desired consistency.
-
Finish the dish by adding Garam Masala Powder.
-
Heat oil in a small pan with Curry leaves and dry Red chili to make the tempering.
-
Pour the flavored oil - Tadka / Tempering straight into the Malabar Squid Curry before serving.
-
Enjoy Malabar Squid Curry or Nadan Koonthan Curry with hot rice.
Frequently Asked Questions
The dish, Nadan Koonthal Curry, is a traditional delicacy of the Malabar region in Kerala, India. It is a spicy, coconut-based curry, cooked with fresh squid, that has an incredibly fragrant and flavorful taste. This dish is a staple in Malabar cuisine and is something I have always looked forward to whenever I am in Kerala. The combination of the roasted coconut and the squid creates a unique and delicious flavor that is sure to tantalize your taste buds. The curry is cooked in a special blend of spices that are unique to the region, giving it a distinct flavor that is unlike any other. The curry is usually served with boiled rice or chapati and is often enjoyed as a meal in itself. It is a dish that I always enjoy and look forward to eating whenever I am in Kerala.
If you don't have access to the already-processed Squid, you'll need to take matters into your own hands. Start by removing the head and giving it a thorough rinse to wash away any of that ink-like residue. Then, cut it up into neat little rings - perfect for adding a unique flair to any dish!
Top Tip
This Malabar Squid Curry is a spicy and flavorful meal that truly awakens your senses and pleases your palate. I've made a small change by using rice bran oil instead of coconut oil and onions instead of shallots.
Recipe Card
Malabar Squid Curry or Nadan Koonthal Curry
Ingredients
- 500 g Squid
- 3 Onion cut into 4 pieces
- 4 tablespoon Tomato Paste
- 1 tablespoon Garlic Paste
- 20 Curry Leaves
- 1 Dried Red Chili
- ½ teaspoon Fenugreek Seed
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Red Chili Powder
- 1 teaspoon Salt
- 2 tablespoon Vegetable Oil
To make the Paste:
- 1 Cup Freshly Grated Coconut
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder
- ½ teaspoon Turmeric Powder
For Tempering:
- 10 Curry Leaves
- 1 Dried Red Chili
- 1 tablespoon Vegetable Oil
Instructions
Cooking of Squid:
- Wash Squid thoroughly and cut into medium-sized rings.
- Marinate the Squid pieces with half of the Turmeric Powder, Red Chili Powder, and Salt, and leave for 15 minutes.
- Take marinated Squids with 2 Cups of water in a pressure cooker and cook with the vent weight on until 3 whistles come out.
- Switch the flame off and wait until the pressure drops.
To make the Malabar Paste:
- Dry roast the grated coconut in a pan until it emits a nutty aroma and turns light brown in color.
- Add Coriander Powder, Kashmiri Red Chili Powder, and Turmeric Powder, and cook for 2-3 minutes on low flame. Switch the flame off and wait till the mixture has cooled down completely.
- Now make a smooth paste of the mixture by adding a little water.
To make the Malabar Squid Curry
- Heat Oil in a pan and temper the oil with dried red chili, fenugreek seed, and curry leaves.
- Add onion and fry for 2-3 minutes and add garlic paste and cook till the aroma of fried garlic comes out from the spice mix.
- Now add Tomato Paste and cook until the raw aroma of Tomato goes completely.
- Add remaining Salt, Turmeric Powder, and Kashmiri red chili powder.
- Now add the Coconut paste and mix thoroughly, and cook for 5 minutes on a low flame until the oil comes out.
- Now add boiled Squid and mix thoroughly.
- Add 2-3 cups of water and cover the pan with a lid, and cook for 7-8 minutes on a low flame until the desired consistency is reached.
- Finish the curry by adding Garam Masala Powder.
Tempering Malabar Squid Curry
- Heat Oil in a tempering pan and temper the oil with Curry leaves and dried Red chili, and add the tempering directly to the Malabar Squid Curry.
- Serve Malabar Squid Curry or Nadan Koonthan Curry with hot steamed rice.
Notes
- Vegetable Oil can be replaced with coconut oil to get a more authentic taste.
- Instead of Onion, shallot can be added, which is actually the traditional way of preparing Squid curry in Kerala.
Nutrition
Food safety
When it comes to Malabar Squid Curry, never settle for anything less than fresh and clean squid. Quality is key!
Malabar Recipes from Debjanir Rannaghar
- Malabar Fish Curry
- Pandi Curry a.k.a Coorgi Pork a.k.a Kodava style pork
- Mutton Ghee Roast | Mangalorean delicacy, Mutton Ghee Roast
- Cabbage Poriyal | Cabbage Thoran | South Indian Stir-Fried Cabbage
- Avial Recipe and how it was related to Bhim, the 2nd Pandabh!
Related Recipes
Looking for other recipes like this? Try these:
Let's connect over the Malabar Squid Curry Recipe
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Nadan Koonthal Curry Recipe Pin for You
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Grace Enrile says
It’s a great and simple recipe. Thank you!
Debjani says
Thank you so much.