Squid/ Calamari Masala Kerala Style (Naadan Kannava/Koonthal Masala Ularthu)

Squid/Calamari (Kannava/Koonthal masala Ularthu) is a tasty and spicy seafood delicacy from our gods’ own country Kerala, India. You can prepare squid masala in different style. Here I like to introduce to you a spicy and dry preparation of squid; it goes well with boiled rice or chappathi. In this recipe I have added some fried coconut slices for a typical Kerala taste. Make and try this aromatic spicy seafood delicacy and enjoy 🙂

Recipe Type Kerala/ Seafood/ Spicy
Cooking and Preparation Time 20 to 30 Minutes
Serve to 2 to 3

Ingredients For Squid/ Calamari Masala Kerala Style (Naadan Kannava/Koonthal Masala Ularthu)

Ingredients Quantity Notes
Squid/ Calamari/ Kannava/ Koonthal 500g Cleaned and Cut into small pieces
Coconut Oil/ Any Veg Oil 2 Tablespoon
Ginger Garlic Paste 2 Teaspoon Try to use crushed paste form
Small Onion/ Shallots/ Kochulli 150g Peeled and sliced
Green Chilly 2 Numbers Slit into lengthwise
Curry leaves 2 to 3 Springs
Chilly Powder 1 ½ Tablespoon Adjust as per your taste
Coriander Powder 1 Tablespoon
Black pepper Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Indian Spices mix Powder/ Erachi masala Podi 1 Teaspoon Try to use homemade and fresh powder
Tomato 1 small Chopped Finely
Tamarind Juice From 1 Gooseberry size tamarind sock in ¼ cup water. Strain and use its juice
Thin Coconut Slices 2 Tablespoons Optional
Oil (extra) 1 tablespoon For frying coconut slices
Salt As per your taste

Method For Squid/ Calamari Masala Kerala Style (naadan Kannava/Koonthal Masala Ularthu)

squid masala roast method (640x480)

• Heat 2 tablespoon oil in a pan or kadai. Add ginger garlic paste, sauté until light brown.
• Add Onion, green chilly and few curry leaves, sauté until soft and light brown in colour.
• Add all the spice powders,  sauté until its raw smell goes.
• Add squid pieces; stir 1 minute in a medium heat.
• Add tomato, stir until soft.
• Add tamarind juice.
• Add salt for taste, mix well.
• Cover the pan and cook squid masala for next 5  minutes.
• Heat 1 tablespoon oil in another frying pan. Add coconut slices, fry until golden brown.
• Uncover squid masala pan, add fried coconut slices over it. Combine and stir well.
• When it’s dry in texture, turn off the heat and garnish it with some curry leaves.
• Keep Squid/ Calamari Masala (room temperature), next 1 hour for setting.
• Reheat and serve with boiled rice, kappa, chappathi etc. Enjoy 🙂

126 (640x481)

Do not overcook squid, it will be rubbery in texture

No need to add water for this recipe, the squid will release juice during its cooking.

For homemade Indian Spices Mix powder ( Irachi masala podi) recipe, please click HERE

You can find More seafood recipes HERE

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