Popular Kerala Squid Curry with roasted coconut and vegetables which makes this so delicious when served with rice.
Kerala Squid Curry
This is my 5th recipe using squid, they are in season right now. Hubby got a bunch of those few days back and i made this delicious gravy. I have asked him to get more, so i can share few more recipes.
About This Recipe
Squid is eaten in many English cuisines, and the culinary term calamari is frequently used for squid dishes. Squid can be prepared and cooked in a variety of ways. Fried squid is a popular dish in the Mediterranean. It is served with tartar sauce in Lebanon and Syria. It is sold in fish and chip shops in New Zealand, Australia, the United
States and Canada, and South Africa. In the United Kingdom, it is available in various establishments as Mediterranean & calamari or Asian salt and pepper fried squid, and is frequently served as a bar snack, street food, or starter.
Squid is eaten in coastal areas of India and Sri Lanka, such as Kerala and Tamil Nadu. Squid is deep fried (Koonthal Fry) or roasted (koonthal varattiyathu/Roast). It is known as koonthal, kanava, or kadamba in Kerala and Tamil Nadu.
Squid Curry
Fish Fry
Keralan Fish Fry
Mackeral Fish Fry
Sardine Fish Fry
Anchovies Fry
Keralan Fish Fry
Karimeen Pollichathu
Spicy Fish Fry
Crispy Fish & Chips
Ingredients for Village Style Squid Curry Recipe :
Tamarind Pulp :
Tamarind pulp is a thick tamarind extract. To make tamarind pulp at home, soak the tamarind pods in warm water for about 15-20 minutes, or until soft.
Shallots :
Shallots are a little sweeter than regular onions and have a more subtle flavor. They are good used in raw applications where you want an onion flavor without too much punch, such as in salads and vinaigrettes, , or in slow roasted or braised dishes, where their sweetness can enhance a dish without watering it down.
Green Chilli :
The green chillies in cooked or raw form give a fiery hot flavor. To reduce the fiery hot flavor the seeds and inner membranes could be removed which is effective at reducing the heat of the pod.
I hope you will love it as much my hubby did..Try it and tell me how it turned out.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe Card
Kerala Squid Curry Recipe
Ingredients
- Squid - 500 grams cut into pieces
- Tamarind Pulp - 2 tblspn
- Salt to taste
- Turmeric Powder - 1 tsp
- Brinjal - 1 chopped
- For Roasting & Grinding:
- Coconut - 2 cups grated
- Coriander powder - 3 tblspn
- Chilli Powder - 1 tblspn
- Turmeric powder - 1 tsp
- For Seasoning:
- Coconut Oil - ¼ cup
- Shallots - 10 chopped
- Green Chillies - 4 slit
- Curry leaves a handful
- Garlic - 4 cloves chopped
Instructions
- Take coconut in a dry pan, roast till golden. Add all the ingredients and mix well. Now take this in a blender and puree till smooth. Set aside.
- Take brinjal in the same pan, add water, squid, salt and turmeric and bring it to a boil.
- Add in coconut masala, tamarind and mix well. Cook till oil separates.
- Now heat coconut oil in a pan, add seasoning ingredients and cook till golden, Pour it in and mix well.
- Serve with rice.
Phillip Newton
I noticed that when you blended the masla for grinding, it went in the blender dry but it is actually wet, did you add water? Also, how much water is being added to this recipe altogether. This looks so yummy I cant wait to try it.
pravin
Thanks for the detailed procedure and the supplemented pictures! Helped me so much to precisely prepare. Tasted delicious! Thank you. 🙂
Yeleena Thomas
Thanks Aarthi. Quick Question - Boiling the squid till oil separates won't overcook the squid and make it rubbery ?