Kerala Squid Curry Recipe (Nadan Koonthal Curry)

For Curry

• 1 small Brinjal (chopped (optional))
• 500 grams Squid (cut into rings)
• 2 tbsp Tamarind Pulp
• 2 tsp Salt ( to taste)
• 1 tsp Turmeric Powder

For Roasting & Grinding

• 2 cups Coconut (grated)
• 3 tbsp Coriander powder
• 2 tbsp Kashmiri Chilli Powder
• 1 tsp Turmeric powder

For Tempering

• ¼ cup Coconut Oil
• 10 no Shallots (Sambar Onion) (peeled and chopped finely)
• 4 no Green Chillies (slit)
• 2 sprig Curry leaves
• 4 cloves Garlic (peeled and chopped)

1. 1

   Start by making the roasted coconut paste. Take coconut in a dry pan, roast on medium high heat till golden and brown. Keep stirring the coconut so it doesn't burn.

2. 2

   Once coconut gets deep golden and toasty. Add in coriander powder, turmeric powder and chilli powder. Stir this for 2 minutes until the spices are toasted.

3. 3

   Now take it off the heat and allow this to cool down completely. Take the cool coconut mixture in a blender, add little water and puree till smooth. Set aside.

4. 4

   Now lets cook the squid. Take brinjal (optional), squid, water, turmeric powder, salt in a earthernware pot. Place on heat and let this mixture come to a boil.

5. 5

   Once it boils add in ground coconut masala, tamarind pulp and mix well. Place on heat and let it cook for 8 to 10 minutes.

6. 6

   Now lets make the tempering. Heat coconut oil in a pan, add shallots, curry leaves, garlic and green chillies. Fry this till shallots get deep golden brown in colour.

7. 7

   Pour this tempering into the coconut squid curry and mix well. Keep this curry covered for 2 hours so the flavours can mingle together.

8. 8

   Serve koonthal curry with hot rice or chapati.