Kerala Squid Curry
- 52 min
- medium
- Serves 4
Kerala squid curry is squid rings in a roasted coconut gravy with shallots, tomato, fennel and chilli. Medium-spicy, serves 4, about 50 minutes, with rice.
Good for: Party
Ingredients
Turmeric Powder3 grams
Salt1¼ tsp
Coconut (Grated)100 grams
Water, For Cooking300 ml
Coconut Oil2 tbsp
Mustard Seeds½ tsp
Curry leaves2 grams
Small Onion (Shallots)150 grams
Green Chilli, Slit10 grams
Ginger, Minced10 grams
Garlic, Minced18 grams
Tomato, Chopped150 grams
Red Chilli Powder4.5 grams
Coriander Powder1½ tbsp
Fennel Seeds, Crushed3 grams
Squid, Cleaned500 grams
Coriander Leaves, Chopped4 grams
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 336kcal | 1344kcal |
| Protein | 23g | 91g |
| Carbohydrate | 21g | 82g |
| Fat | 19g | 75g |
| Fibre | 6g | 24g |
| Sugar | 5.9g | 24g |
Cookd masalas for squid
Method
Rinse and drain the cleaned squid, curry leaves and coriander leaves. Cut the squid into rings, slice the peeled shallots, slit the green chillies, mince the peeled ginger and garlic, and chop the tomato and coriander leaves. Crush the fennel seeds. Mix the squid with turmeric powder and salt, then keep it ready.
Meanwhile dry-roast the grated coconut in a small pan on low flame for 6 to 8 minutes, stirring, until golden brown. Cool for 2 minutes and grind with 150 ml water to a smooth paste.
Heat coconut oil in a kadai over medium flame for 1 minute until hot. Add mustard seeds and let them splutter. Add curry leaves, shallots, green chilli, ginger and garlic. Fry for 5 to 6 minutes until the shallots turn golden.
Add tomato, turmeric powder, red chilli powder, coriander powder and crushed fennel seeds. Cook on medium flame for 4 to 5 minutes until the tomato becomes soft and the oil starts to show at the sides.
Pour in the water and the roasted coconut paste and mix well. Boil on medium flame for 5 minutes until the gravy is smooth and slightly thick.
Add the remaining salt and bring the gravy to a gentle simmer on low flame for 3 minutes.
Add the squid rings. Cook on low flame for 4 to 5 minutes, just until the squid turns opaque and firm. Do not cook longer, as the squid turns chewy.
Add coriander leaves and switch off the flame. Rest the curry for 2 minutes until the gravy settles, then serve.
Before you start
- How long does Kerala Squid Curry take?
- 52 minutes from start to finish. That is 20 minutes of preparation and 32 minutes of cooking.
- How many people does Kerala Squid Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kerala Squid Curry vegetarian?
- No, it contains meat or fish.
- Is Kerala Squid Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kerala Squid Curry?
- 500 grams Squid, 2 grams Curry leaves, 150 grams Small Onion (Shallots), 2 tbsp Coconut Oil, 1.5 grams Turmeric Powder, 100 grams Coconut (Grated), and a few more listed on this page.
- Do I need a pressure cooker for Kerala Squid Curry?
- No, it is cooked in an open pot.
- How many calories are in Kerala Squid Curry?
- About 336 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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