Kerala Squid Curry Recipe

Kerala squid curry, also called nadan koonthal or kanava curry, is a spicy, flavourful curry with roasted coconut paste. Tender squid is cooked with brinjal, roasted coconut, spices, shallots and curry leaves until everything comes together beautifully. This curry tastes amazing with Kerala red rice, appam, parotta or even dosa for a delicious meal.

Nadan Koonthal Curry (Kerala Squid Curry)

You already know how much we love squid at home. I have already shared squid fry, squid masala, squid roast, squid kuzhambu and salt and pepper calamari. Each one is a little different and delicious in its own way. So, if you are a squid lover, I am sure you will enjoy these recipes too.

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About Kerala Squid Curry

Kerala style squid curry is made with tender squid, brinjal, roasted coconut and a few basic spices. It is spicy, slightly tangy and has that lovely homestyle Kerala flavour that makes you want to eat an extra serving of rice.

For this curry, I like to add brinjal along with the squid. The brinjal cooks in the curry and soaks up all the flavours from the roasted coconut masala and tamarind. Sometimes, you can also use other vegetables like drumstick or raw mango depending on what you have at home. Check my fried calamari.

The roasted coconut is what makes this Kerala squid curry extra special. I always take a little extra time with this step because the flavour of the curry depends a lot on how well the coconut is roasted.

Once the masala is ready, everything goes into the pot along with the squid, brinjal and tamarind. The curry slowly comes together and the whole kitchen starts smelling amazing.

This is a simple and comforting curry that goes really well with hot Kerala matta rice. You can also serve it with appam, dosa, or parotta.

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Ingredients

Squid : Use fresh or baby squid for a tender texture. Make sure it is cleaned well before cooking.
Tamarind pulp : Use freshly extracted tamarind pulp for the best flavour.
Turmeric powder : Turmeric powder gives the curry a beautiful color. It also helps remove the raw smell from the squid.
Brinjal : You can leave out brinjal if you don’t want to use it.
Coconut : Fresh grated coconut works best for this recipe. Roast them until lightly golden brown and toasty.
Spice powder : Coriander powder, chilli powder and turmeric powder are roasted along with the coconut.
Coconut oil : Coconut oil gives the curry its authentic Kerala flavour. You can also use any cooking oil, but coconut oil tastes best in this recipe.
For Tempering – I used shallots, green chillies, curry leaves and garlic for flavouring the curry.

Step by Step Pictures

Roasted Coconut Paste

1)Start by making the roasted coconut paste. Take coconut in a dry pan, roast on medium high heat till golden and brown. Keep stirring the coconut so it doesn’t burn.

2)Coconut should get toasted and golden brown in colour.

3)Once coconut gets deep golden and toasty. Add in coriander powder, turmeric powder and chilli powder.

4)Stir this for 2 minutes until the spices are toasted.

5)Now take it off the heat and allow this to cool down completely. Take the cool coconut mixture in a blender.

6)Add little water and puree till smooth. Set aside.

Cooking Squid

7)Now lets cook the squid. Take brinjal (optional), squid, water, turmeric powder, salt in a earthernware pot. Place on heat and let this mixture come to a boil.

8)Once it boils add in ground coconut masala.

9)Add tamarind pulp and mix well.

10)Place on heat and let it cook for 8 to 10 minutes.

Tempering

11)Now lets make the tempering. Heat coconut oil in a pan, add shallots, curry leaves, garlic and green chillies.

12)Fry this till shallots get deep golden brown in colour.

13)Pour this tempering into the coconut squid curry and mix well.

14)Keep this curry covered for 2 hours so the flavours can mingle together.

15)Serve koonthal curry with hot rice or chapati.

Expert Tips

Choosing Squid – Squid can easily turn chewy when overcooked. Cook it just until tender for the best texture and taste.

Coconut paste – Roast the coconut on low heat until it turns lightly golden and aromatic. Once the roasted coconut paste is added, cook it on low heat until the raw smell goes and the masala becomes fragrant.

Add ons – Instead of brinjal, you can also drumstick or raw mango for a lovely aroma and flavour to the curry.

Consistency – Add water little by little depending on how thick you want the curry.

Storage – Let the squid curry cool completely and store it in an airtight container. It can be refrigerated for 2 to 3 days.

Serving – This Kerala squid curry tastes best with hot steamed rice or Kerala matta rice. You can also serve it with appam, dosa, or parotta for a comforting meal.

FAQ

Q. Can I use frozen squid ?

Yes, you can use frozen squid if fresh squid is not available. Thaw it completely and wash it well before using.

Q. Why does my squid turn chewy ?

Squid can become chewy when it is overcooked. Keep an eye on the cooking time and cook it only until tender.

Q. Can I use regular onion instead of shallots ?

Yes, you can. But shallots give the curry a slightly sweeter and more traditional Kerala style flavour.

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