Squid Recipe – Kerala-Style Squid Fry with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Squid Recipe – Kerala-Style Squid Fry with Coconut & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for a seafood recipe that’s bursting with flavour, relatively quick to make, and transports you straight to the coast with every bite. Well, look no further! This Kerala-style squid fry is exactly that. I first made this when I was craving the tastes of my grandmother’s kitchen, and it’s been a family favourite ever since. It’s a little spicy, a little tangy, and utterly delicious.

Why You’ll Love This Recipe

This isn’t just any squid fry. It’s a taste of Kerala, a state in South India known for its incredible seafood and generous use of coconut and spices. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a special occasion. Plus, it comes together in under 30 minutes! You’ll love how the tender squid soaks up all those beautiful flavours.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 10 squids, cleaned
• 1 tsp ginger garlic paste
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder (for colour and mild heat)
• 0.5 tsp turmeric powder
• 0.5 tsp fennel seeds
• Salt to taste
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• A handful of curry leaves
• 1 large onion, sliced
• 1 large tomato, chopped

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Squid: In Kerala, you’ll often find this made with Indian squid (also known as calamari). It’s got a lovely texture. If you can’t find it, regular calamari works perfectly well.
• Kerala Spices: Fennel seeds are a key flavour here – they add a subtle sweetness and aroma that’s so characteristic of Kerala cuisine. Don’t skip them!
• Kashmiri Chilli Powder: This is a game-changer. It gives a beautiful red colour without too much heat. You can adjust the amount of regular chilli powder to control the spice level.
• Coconut Oil: Trust me on this one. Coconut oil is essential for that authentic Kerala flavour. It adds a lovely richness and aroma. (About 15ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to marinate the squid. In a bowl, combine the cleaned squid with ginger-garlic paste, chilli powder, Kashmiri chilli powder, turmeric powder, fennel seeds, and salt. Give it a good mix, ensuring the squid is well coated.
2. Now, for the pressure cooking! Add the marinated squid and a little water (about 1/4 cup) to your pressure cooker. Cook for 1 whistle on high heat, then reduce the heat and simmer for 10 minutes. Let the pressure release naturally. This tenderizes the squid beautifully.
3. While the squid is cooking, let’s start the masala. Heat coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they splutter, add the curry leaves and sliced onions. Sauté until the onions soften and turn golden brown.
4. Add the chopped tomatoes to the pan and cook on low flame until they turn mushy and release their juices. This usually takes about 5-7 minutes.
5. Finally, it’s time to bring it all together! Add the cooked squid (along with any remaining masala from the pressure cooker) to the pan. Stir continuously on high heat until the gravy thickens and everything is well combined. This should only take a few minutes.

Expert Tips

• Don’t Overcook the Squid: Overcooked squid is rubbery and tough. The pressure cooking method helps prevent this, but keep a close eye on it during the final stir-fry stage.
• High Heat is Key: Stir-frying on high heat helps to quickly cook the squid and develop those lovely caramelized flavours.
• Adjust the Spice: Feel free to adjust the amount of chilli powder to suit your taste.

Variations

• Spice Level: For a milder flavour, reduce the chilli powder to ½ tsp. For a fiery kick, add an extra ½ tsp or even a pinch of cayenne pepper!
• Regional Variations: In Coastal Karnataka and Goa, you might find this dish with a touch of vinegar or tamarind paste for extra tang.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier if you have a severe allergy. My friend, Priya, who is celiac, loves this recipe as is!

Serving Suggestions

This Kerala squid fry is incredibly versatile. Serve it warm with:

• Steaming hot rice
• Soft rotis or parathas
• Fluffy pulao
• A side of cooling yogurt raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Q: What type of squid is best for this recipe?

A: Indian squid (calamari) is traditional, but regular calamari works great too! Look for squid that’s firm and has a fresh, clean smell.

Q: Can I use a different oil instead of coconut oil?

A: While coconut oil is highly recommended for the authentic flavour, you can use vegetable oil or sunflower oil in a pinch. But honestly, the coconut oil makes a huge difference!

Q: How do I know when the squid is cooked perfectly?

A: The squid should be opaque and firm to the touch, but still tender. Avoid overcooking, as it will become rubbery.

Q: Can this dish be made ahead of time?

A: You can marinate the squid and chop the vegetables ahead of time. However, it’s best to cook the squid just before serving for the best texture.

Q: What is the significance of fennel seeds in Kerala seafood?

A: Fennel seeds add a unique sweetness and aroma that complements the seafood beautifully. They’re a staple in Kerala cuisine and are believed to aid digestion.