Malabar Squid Curry or Nadan Koonthal Curry

This Malabar Squid Curry, also known as Nadan Koonthal Curry, is a wonderful way to add a bit of Kerala to 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 you must cook!

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Course: Seafood

Cuisine: South Indian

Keyword: Debjanir Rannaghar, Malabar Squid curry recipe, Nadan Koonthal Curry recipe, squid curry recipe, squid recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 291kcal

Author: Debjani Chatterjee Alam

Cost: Rs 500

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

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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.

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