Calamari has always been a favorite of mine. As for the question of calamari itself, some say that there are two kinds of people – those who like the squid rings, and those who like the tentacles. In our family, we definitely fight over both squid rings and tentacles. Now I am gonna make Kanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy
This deliciousKanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy is cooked in a traditional Kerala style. The result is tender squid in a rich coconut gravy, perfect for Rice or Kappa. You can also check my other Seafood recipes.
- Calamari (Squid / Koonthal / Kanava) – 250 g
- Green chili – 2, chopped
- Ginger paste – 1 tsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
To Roast & Grind
- Coconut – 1 cup, shredded
- Shallots – 5
- Coriander powder – 1 tsp
- Red chili powder – 1/2 tsp
- Pepper powder – 1/4 tsp
- Cloves – 2
- Cinnamon stick – 1 small piece
- Fennel seeds – 1/2 tsp
- Cardamom – 1
- Mustard seeds – 1/2 tsp
- Shallots – 2
- Curry leaves – 1 sprig
- Red chili – 2
- To get started with Calamari, clean it and cut the squids into tubes and leave the tentacles whole.
- Add turmeric powder, green chili, ginger paste, salt, and enough water to the squid and tentacles, and boil it for 3 – 4 minutes.
- Dry roast coconut, shallots, cloves, cinnamon stick, cardamom and fennel seeds till it turns dark brown. Then add coriander powder, red chili powder, pepper powder, and stir it for a minute. Switch off the flame.
- Allow it to cool down and grind it into a smooth paste.
- Add the coconut paste to the cooked squid and tentacles. Mix it well and allow it to boil for a couple of minutes.
- Heat oil in a pan and add the items under ‘To Temper ‘. Add this to the gravy.
Kanava (Koonthal) Varutharacha Curry / Squid in Roasted coconut gravy is ready to serve with steamed rice.
- Don’t roast coconut after adding masala powders, because it has the chance to burn.
- Don’t overcook the calamari. Otherwise, it will turn rubbery.