Asusual our weekend shopping ended up in the fish market and this is time, I got stuck with a Squid /Calamari fish (Kanava/Koonthal in Malayalam). There was no second thought for whether to buy or not since my family like it…I vary the preparation of Squid /Kanava from time to time, but this one is by far the most popular with my family..
If you’ve never tried Squid/Calamari before, it’s time to give it a try because this unbelievably easy-to-make recipe is packed with protein and flavor, no matter how old you are! You will really enjoy it.
So here comes the way of making Kanava/Koonthal Thoran, which my family absolutely love to have with boiled rice. Hope you all enjoy this simple yet tasty Squid stir fry as much as we did!
Preparation Time : 10 minutes
Cooking Time : 20 minute
Serves : 4
Squid /Calamari/ Kanava /Koonthal : 2 lb /1kg (clean & cut into rings)
Turmeric Powder : 1/4 tsp
Black pepper powder :1 tsp (fresly grounded)
Salt to taste
For Masala :
Grated Coconut : 1 cup
Shallots / Cheriyaulli/Kochulli : 3-4
Ginger : 1” piece
Garlic : 3 cloves
Green Chillies : 4 or to your spice level
Cumin Seeds /Jeerakam :1 tsp
Turmeric Powder : 1/4 tsp
Garam Masala Powder : 1/4 tsp (see notes)
Red chilly powder : 1/2 tsp
Fenugreek powder / Uluva Podi :1/4 tsp
Curry leaves : few
Tamarind : a very small piece or if using tamarind paste : 1/4 tsp
Coconut Oil :1 tbsp
Mustard Seeds : 1 tsp
Shallots /Small Red Onions : handful finely chopped
Dried Red chilies : 3 ( halved )
Curry leaves : 1 sprig
1. Clean and cut squid into 1” ring and in a Earthenware/Clay-pot/Manchatti; add the cleaned Squid/Kanava with freshly grounded balck pepper, turmeric powder and salt to taste (or) pressure cook it for one whistle. (Note : Do not add water, squid will give off water while cooking.)
2.When it done or when the pressure settled down open the lid and drain the all water from the cooked squid.
3. Meanwhile coarsely blend the above ingredients listed “To Masala” and set it aside.
4. Heat coconut oil in a
Earthenware/Clay-pot/Manchatti or pan and splutter mustard seeds, chopped shallots/small red onions, red chilies and curry leaves.
5. Add coarsely grounded coconut mixture; salt to taste and sprinkle little water over medium heat and saute until the raw smell disappears.
6. Add cooked squid and mix well, lower the flame and saute for 3-4 minutes on a low heat
7. Serve it with hot boiled rice along with curry and Enjoy!
- Cooking in Earthenware /Calypot /Manchatti will enhance the authentic taste and flavor.
- Add or reduce green chillies, chilli powder and pepper powder according to your taste.
- Using homemade gram masala gives more taste and flavor to the dish…To Make Fresh Homemade Garam Masala : Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/Karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom /Elakka : 2 pods (or) Use Store Bought Garam Masala : 1/4 tsp