Tantalize your taste buds with this tantalizingly delicious Malabar Squid Curry aka Nadan Koonthal Curry! Made with succulent squid, roasted coconut, and a blend of spices, this curry is sure to leave you wanting more. Enjoy the unique flavor of the coast as you savor each bite.
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Debani'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.
FAQ
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!
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.
Mehebub and Pasta were both enamored with the deliciousness of squid. While Mehebub was partial to the Philippine-style fried version, Pasta favored the comforting Malabar Squid Curry. With squid being so readily available in Kolkata, they had no trouble getting their hands on it. The processed kind was a blessing as well, as it required minimal effort to clean and cook. This made it easy for them to enjoy their seafood feast whenever they pleased!
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. With its unique flavor and fragrant aroma, it is a dish that will be remembered for many years to come.
Top Tip
The Malabar Squid Curry is a spicy and flavourful dish that tantalizes the senses and delights the palate. I have given it a Bengali twist by replacing Coconut oil with Rice Bran Oil and Shallots with Onions. To make this dish, you need to create a paste of roasted coconut along with spices, followed by tempering to bring out all the flavours. Serve it with steamed rice for an amazing experience!
Recipe Card
Malabar Squid Curry or Nadan Koonthal Curry
- Total Time: 30 mins
- Yield: 4 People 1x
Description
This Malabar Squid Curry aka Nadan Koonthal 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. With its unique flavor and fragrant aroma, it is a dish that will be remembered for many years to come.
Ingredients
- 500g Squid
- 3 Onion (cut into 4 pieces)
- 4 Tbsp. Tomato Paste
- 1 Tbsp. Garlic Paste
- 20 Curry Leaves
- 1 Dried Red Chili
- ½ Tsp. Fenugreek Seed
- 1 Tsp. Garam Masala Powder
- ½ Tsp. Turmeric Powder
- ¼ Tsp. Red Chili Powder
- 1 Tsp. Salt
- 2 Tbsp. Vegetable Oil
To make the Paste:
- 1 CupFreshly Grated Coconut
- 1 Tsp. Coriander Powder
- 1 Tsp. Kashmiri Red Chili Powder
- ½ Tsp. Turmeric Powder
For Tempering:
- 10 Curry Leaves
- 1 Dried Red Chili
- 1 Tbsp. Vegetable Oil
Instructions
Cooking of Squid:
- 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:
- Dry roast grated coconut on 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 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 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 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 it 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Seafood
- Method: Cooking
- Cuisine: South Indian
Nutrition
- Serving Size: 150g
- Calories: 291
- Sugar: 5.8g
- Sodium: 449mg
- Fat: 19.3g
- Saturated Fat: 11.5g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 15.4g
- Cholesterol: 194mg
Keywords: Malabar Squid curry recipe, squid curry recipe, squid recipe, Nadan Koonthal Curry recipe, debjanir rannaghar
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!
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Let's connect over Malabar Squid Curry Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
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.
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