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!
Servings 4 People
Calories 291kcal
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
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
Serving: 150g | Calories: 291kcal | Carbohydrates: 16g | Protein: 15.4g | Fat: 19.3g | Saturated Fat: 11.5g | Cholesterol: 194mg | Sodium: 449mg | Fiber: 5g | Sugar: 5.8g
