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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.

We’ve included a video link to this squid curry recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.

How to make squid curry recipe at home?

Squids Curry Recipe Mangalorean Style

This Squids Curry recipe is a spicy and tangy traditional style Mangalorean gravy made with a blend of whole spices and coconut.

This delicious gravy goes very well with Rice, For this gravy all spices are blended freshly without using any ready made spice mix. We can make the same gravy using prawns too.

In this recipe we will also show how to clean squids, some find it very difficult to cut and clean squids and so they dont prefer to try it, But trust me Squids are very delicious soft and juicy ones and once you try it you will love it forever specially prawns lovers will love squids too.

5 from 2 votes

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Course: Main Course

Cuisine: Indian, Mangalorean

Keyword: Calamari Masala Mangalorean Style, How To Make Squids Curry, Kundal Curry,Squids Curry, Mangalorean Style Squids Curry, Squids Curry, Squids Curry Recipe, Squids Curry Recipe Mangalorean Style

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 189kcal

Author: Kavya Cherakulam

Cost: Rs 300

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