What happened when one had some Squid curry in Chennai and ended on remembering the Malabar version of the same! Well, I don’t know about others but I ended on making the Malabar Squid Curry or Nadan Koonthal Curry upon returning from my official Chennai trip. It's not that what I had in Chennai was bad but the Keralian form of the same is something I cherish more. The Squid Curry I had in Chennai was not prepared with the coconut paste and that's probably the reason I was craving after having the squid. The Malabar version of the Squid curry is prepared with a paste of roasted coconut and is tempered with curry leaves. I love this typical combination of Coconut and curry leaves with my portion of seafood a lot.
Nadan means Malabar while Koonthal stands for Squid and this roasted coconut based Malabar Squid Curry is something I had whenever I was in Kerala before. This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based Prawn curry (Chingri Malaikari) which is a “bong” favorite but the former is more of a comfort dish to me. Pairing with steamed rice, Nadan Koonthal Curry is something works perfectly on a lethargic afternoon (for us mostly on Sundays). I prepare it quite often at my place, whenever we crave for a seafood but not typical fish to cater the need of comfort food.
Mehebub prefers the Philippine style fried Squid while my favorite is the comforting Malabar Squid Curry and Pasta prefers to have both as squid is having no bone in it. Nowadays, Squid is quite easily available in Kolkata and I cook it quite often at my place. As I mostly buy processed Squid, I hardly need to devote time to Squid much. The processed ones are found with all the tentacles and really easy to wash and cook. However, if you are not available with the processed Squid, you will have to remove the head and wash off the ink like substance and then to cut Squid into ring sized pieces.
Coming to the recipe of Malabar Squid Curry, it requires a paste of roasted coconut along with spices and a tempering to prepare it and Nadan Koonthal Curry goes amazing with steamed rice. I have substituted few ingredients to cater with our Bengali pallet. I have substituted Coconut oil with rice bran oil and Shallot with normal onion.Print
The Malabar Squid curry is prepared with a paste of roasted coconut and is tempered with curry leaves and is known as Nadan Koonthal Curry in the local dialect.
- Squid: 500 g
- Onion: 3 (cut into 4 pieces)
- Tomato Paste: 4 tablespoon
- Garlic Paste: 1 tablespoon
- Curry Leaves: 20
- Dried Red Chili: 1
- Fenugreek Seed: ½ teaspoon
- Garam Masala Powder: 1 teaspoon,
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: ¼ teaspoon
- Salt: 1 teaspoon
- Vegetable Oil: 2 tablespoon
To make the Paste:
- Freshly Grated Coconut: 1 Cup
- Coriander Powder: 1 teaspoon
- Kashmiri Red Chili Powder: 1 teaspoon
- Turmeric Powder: ½ teaspoon
- Curry Leaves: 10
- Dried Red Chili: 1
- Vegetable Oil: 1 tablespoon
Cooking of Squid:[url href="https://kitchenofdebjani.com/wp-content/uploads/2016/11/Making-of-Malabar-Squid-Curry-2.jpg"][/url]
- Wash Squid thoroughly and cut into medium sized rings.
- Marinade 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 Paste:[url href="https://kitchenofdebjani.com/wp-content/uploads/2016/11/Making-of-Malabar-Squid-Curry-3.jpg"][/url]
- Dry roast grated coconut on a pan until it emits nutty aroma and turns light brown in color.
- Add Coriander Powder, Kashmiri Red Chili Powder, and Turmeric Powder and cook for 2-3 minutes in low flame and switch the flame off and wait till the mixture cooled down completely.
- Now make a smooth paste of the mixture by adding a little water.
To make the Malabar Squid Curry:[url href="https://kitchenofdebjani.com/wp-content/uploads/2016/11/Making-of-Malabar-Squid-Curry-4.jpg"][/url]
- 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 low flame until 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 in low flame until desired consistency reached.
- Finish the curry with adding Garam Masala Powder.
Tempering Malabar Squid Curry:[url href="https://kitchenofdebjani.com/wp-content/uploads/2016/11/Making-of-Malabar-Squid-Curry-1.jpg"][/url]
- 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 it with hot steamed rice.
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.
- Category: Seafood
- Cuisine: South Indian
Few more Malabari recipes from Debjanir Rannaghar apart from the Malabar Squid Curry: