Varutharacha Koonthal Curry | Nadan Kanava Curry | Kerala Style Squid in Roasted Coconut Gravy (VIDEO)

Koonthal(kanava)/ Squid  is a good source of protein, omega 3 fatty acids, iron and selenium. I started seeing this fish when we stayed in Trivandrum long back. Till then, I hardly knew this fish and so hardly tasted. There was a fishmonger woman who came door to door and sold fresh fish. She compelled me to try the kanava(koonthal) first time and I asked my neighbour aunty for the recipe, and she taught me this Squid Curry  Pull the head off, remove the innards and ink sac of the squid, and separate the tentacles. Scrub thoroughly with salt and clean water. The body sac and tentacles of the squid are edible. This fish when cooked tastes like meat, and  then I tried the Kanava (Squid Roast) which is a more delicious version of this fish. Do give it a try if you haven't tasted.

Varutharacha koonthal(kanava) curry is yet another traditional Kerala style curry. The roasted coconut adds volume and sweetness to the gravy. This is a very healthy and delicious curry to be served with steamed rice. We had this curry with steamed rice, cheera thoran and chakkakuru mezhukuparetti. Do give this a try and enjoy !!

YouTube Link- 

 

 Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

koonthal (kanava) /squid 500gms

kunjulli / shallots 3/4 cup sliced

green chillies 2-3 vertical slit

ginger 1.5 tbsp chopped 

tomato 1 medium-sized 

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

garam masala 1/2 tsp

curry leaves  2 sprigs

water 1 cup

to roast

coconut 1 cup grated

coriander powder 1 tbsp

hot chilli powder 1/2 tsp

kashmiri chilly powder 2 tsp

water 1/2 cup

to garnish

coconut oil 1 tbsp

curry leaves, a sprig

Method

• Clean the squid and rinse properly. Cut in roundels if small ones. I had big sized squid, so cut in small rectangular pieces. Keep aside.
• Heat a pan and dry roast the coconut until browned and then add coriander powder and chilli powders on low flame, switch off flame. When cooled, add to a blender jar and add 1/2 cup water and grind to a smooth paste.
• Heat a mann chatti (clay pot) and add chopped ginger. To this add the sliced shallots, green chillies and curry leaves.
• Sauté until translucent. To this add the chopped tomato and cook till the tomatoes mash well. Then, add the turmeric powder, pepper powder and garam masala.
• Slide in the washed squid pieces and give a quick stir. To this, add the coconut paste and add half cup water to the blender jar, wash and add the remaining masala. 
• Also, add one cup water along with the salt. Cover and cook for 5-7 minutes on medium flame. Check the consistency after 6 minutes and simmer again for 2-3 minutes on low flame. 
• Finally, add the curry leaves and pour a tbsp of coconut oil. Switch off flame, leave covered for 5 minutes. Serve warm with steamed rice. 

NOTES

* Switch off flame before the desired consistency of the gravy, as mann chatti will absorb moisture and gravy will thicken when cools.

* Dry roast the coconut till golden brown.

* Shallots are equally important in this curry, but if you don't get shallots, use one onion medium-sized sliced.

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