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
Units
Scale
- 500g Squid
- 3 Onion (cut into 4 pieces)
- 4 Tbsp. Tomato Paste
- 1 Tbsp. Garlic Paste
- 20 Curry Leaves
- 1 Dried Red Chili
- 1/2 Tsp. Fenugreek Seed
- 1 Tsp. Garam Masala Powder
- 1/2 Tsp. Turmeric Powder
- 1/4 Tsp. Red Chili Powder
- 1 Tsp. Salt
- 2 Tbsp. Vegetable Oil
To make the Paste:
- 1 cup Freshly Grated Coconut
- 1 Tsp. Coriander Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1/2 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