If you’re a fan of seafood and spicy dishes, then you’re going to love this squid curry recipe! Squid may not be the first thing that comes to mind when thinking of curries, but it’s a delicious and unique twist on a classic dish. With the perfect blend of spices and a creamy coconut milk base, this curry is sure to satisfy your taste buds. Whether you’re cooking for a group or just for yourself, this recipe is easy to make and sure to impress.
Squid Curry Recipe is a must-try. It’s not only delicious but also easy to cook. As a seafood enthusiast, I’ve been fond of seafood since childhood and consider it an essential part of my meals. Seawater fish is my favourite, and being from Kerala, where the seafood is joint, it’s in my blood. Squids, also known as Calamari, are one of my favourite dishes, and in Kerala, they are called “Kunthal.” Although not commonly consumed in some states, it’s a staple food in coastal areas. So grab your apron and get ready to dive into a bowl of deliciousness.
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How to make squid curry recipe at home?
Squids Curry Recipe Mangalorean Style
Equipment
- Bottom Pan
- Mixer Grinder
Ingredients
- 500 grams Squids (Cleaned and Cut in Rings)
- 2 Nos Onions Finely Chopped
- 1 Cup Coconut Freshly grated
- 1/4 Cup Coriander Leaves Chopped
- 10 grams Tamarind (Lemon sized) Soaked in water for 15 mins
- 12 Nos Curry Leaves
- 4-5 Nos Garlic Chopped
- 2 Nos Green Chillies Chopped
- 1/2 tsp Red Chilly Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder
Dry Roast (Spice Mix)
- 6 nos Kashmiri Dried Red Chillies
- 2 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp Black Peppercorns
- 5-6 Nos Garlic Cloves
Instructions
- Ingredients
Clean & Cut Squids
- Remove the skin pulling the wings
- Pull the head out gently, There is a ink sac inside the body, ensure it is not broken while removing the head(if it breaks it will spread a bitter taste) . We will be using the head and tentacles so keep this aside
- Remove the cuttlebone as shown below
- Remove all waste from inside and clean it
- Now cut them in rings or square as per your choice
- Take the head & Tentacles and discard the tip of the tentacles
- Now remove the Innards from the head, you can see an ink sac in the Innards ensure that is discarded
- Under the tentacles there is a beak which has to be removed, Press it as shown and remove it
- This way we need to clean the remaining squids – The head along with tentacles is the most tastiest part of squids so that has to be used
Recipe Instructions
- Dry roast all the whole masalas on a low flame in a pan for 3-4 mins or until aromatic
- After 3-4 mins of low flame roasting remove it from the heat and let it cool and Grind it to a fine powder once cool
- Dry roast the coconut on a low flame in the same pan until aromatic and golden brown
- Heat 2-3 tbsp of Oil in a Kadhai
- Add mustard seeds and let it crackle on medium flame
- Add chopped garlic & green chillies in the oil and fry them on low flame
- Then goes in curry leaves and chopped onions, Fry them until slightly golden brown
- Add salt as per taste and mix it well and fry the onions for a while
- Once the onions are golden brown add turmeric and garam masala powder and fry until the raw smelll goes on a low flame
- Add the grounded masala powder to the onions
- Fry it for a while on low flame
- Then add 1/2 cup of water
- Let it boil on medium flame
- Now squeeze in the tamarind pulp and mix it well and let it boil on medium flame
- To this now add Squids and Chopped Coriander leaves and mix it well and let it boil on high flame for 1 minute
- Once it starts boiling, cover it with a lid and cook for 5 mins on a low flame
- Meanwhile grind the roasted coconut along with some water to a fine paste
- Check the squids after 5 mins, Squids doesnt take long to cook, if you overcook then it will be rubbery
- Add the grounded coconut paste to the gravy and mix well and let it boil. Check the seasoning and add salt if required
- Garnish it with some chopped coriander leaves
- Serve it hot with rice and rotis
2 Comments
Good recipe
Thank you