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Main Course

Spicy Squid (Koonthal) Curry

Rich, fragrant, and full-bodied — this mushroom curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

450 g Squid Koonthal
1 tsp Chilly powder
1½ tsp Coriander powder
½ tsp Pepper powder
½ tsp Turmeric powder
2 nos Onion
1 nos Tomato
1 inch Ginger
2 nos Green chilly
Curry leaves A, a few
Coconut slivers (Thengakothu
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
Cook the cleaned squid in a pressure cooker by adding ½ tsp turmeric powder, salt, 3/4 garam masala, 3/4 tsp chilly powder, 1 tsp coriander powder and salt. Add a little water.
Step 2
Cook for 1 whistle.
Step 3
Heat the oil in a earthen pot.
Step 4
Add coconut and fry till it turns brown.
Step 5
Add onion, green chilly, curry leaves, salt and ginger.
Step 6
When the onion starts to turn brown in colour, add tomato and cook until the oil starts to leave the sides of the pan.
Step 7
Add the remaining masala powders and pepper powder. cook until the raw smell goes.
Step 8
Add the cooked squid and cook till the water evaporates.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Spicy Squid (Koonthal) Curry

Rich, fragrant, and full-bodied — this mushroom curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

450 g Squid Koonthal
1 tsp Chilly powder
1½ tsp Coriander powder
½ tsp Pepper powder
½ tsp Turmeric powder
2 nos Onion
1 nos Tomato
1 inch Ginger
2 nos Green chilly
Curry leaves A, a few
Coconut slivers (Thengakothu
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
Cook the cleaned squid in a pressure cooker by adding ½ tsp turmeric powder, salt, 3/4 garam masala, 3/4 tsp chilly powder, 1 tsp coriander powder and salt. Add a little water.
Step 2
Cook for 1 whistle.
Step 3
Heat the oil in a earthen pot.
Step 4
Add coconut and fry till it turns brown.
Step 5
Add onion, green chilly, curry leaves, salt and ginger.
Step 6
When the onion starts to turn brown in colour, add tomato and cook until the oil starts to leave the sides of the pan.
Step 7
Add the remaining masala powders and pepper powder. cook until the raw smell goes.
Step 8
Add the cooked squid and cook till the water evaporates.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.