Squid Masala/Kanavai Masala/Calamari Masala/Koonthal Masala

This Squid Masala/Kanavai Masala is  a very famous Kerala cuisine of South India. Squid is consumed in many parts of the world. In India and Srilanka squid is eaten in coastal areas like Kerala and Tamil Nadu. They are either fried or made in to squid gravy. This squid masala is one of my favourite dish. It is very delicious and the most interesting part is, it can be cooked in 15 to 20 min.

Here’s Squid/Kanavai/Calamari/Koonthal Masala with step by step photos…

Ingredients

Squid/Kanavai/Calamari/Koonthal	700 gm
Onion	2 finely chopped
Tomato	1 large finely chopped
Green Chillies	2 finely chopped
Ginger & Garlic paste	2 tsp
Red chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	½ tsp
Black pepper powder	¼ tsp
Grated Coconut	3 tbsp
Curry leaves	8 -10
Sun flower oil/Coconut oil	1 tbsp
Salt	As needed
Coriander leaves	2 tsp finely chopped

To Marinate

Red chilli powder	1 tsp
Turmeric powder	½ tsp
Salt	As needed

Serves:4 to 5

Preparation Time:15 min

Cooking time:20 min

Method

Cut the squid arms and wash it thoroughly. Add ½ tsp of turmeric powder and wash it in cold water really well. Now cut the squid in to rings as shown in the photo.

Add red chilli powder, turmeric powder and salt to the cut squid and marinate for 10-15 min.

Cook the squid with ¼ cup water until the color changes . Keep the squid aside, do not cook squid for very long time because they will turn chewy.

Heat oil in a kadai, add onions, green chillies, curry leaves and saute until light golden color. Now add ginger & garlic paste and saute until raw smell vanishes.

Add the tomatoes and cook until they turn mushy.

Now add the red chilli powder, coriander powder, turmeric powder, salt and cook until oil separates out.

Add the squids, black pepper powder and stir it well until the masala coats and mixes well in low flame.

Finally add the grated coconut stir it well and cook in low flame for 2 -3 min and switch it off.

Delicious squid/kanavai masala is ready to be enjoyed. Serve it hot with plain white rice or with roll in chapathis or as side dish for dosas.

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