Kerala Squid (Kanava) Fry

Calamari fry

Ingredients (Serves 4)

1. Squid (kanava, koonthal, calamari) -  Around 400 – 500 gm, cleaned and cut into cubes (Makes about 2 cups)

2. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Coarsely ground pepper – 1/2 tsp

    Ginger – garlic paste – 1.5 tsp

    Curry leaves – 2 sprigs, torn

    Lemon juice – 1.5 tsp

    Fennel seeds – 1/2 tsp, crushed in a mortar and pestle

    Salt – To taste

    Pearl onions – 3 – 4, thinly sliced (optional)

3. Coconut oil – 2 – 3 tbsp

Method

1. Marinate squid pieces with all the ingredients numbered 2. Set aside for 15 minutes.

2. Heat oil at medium-high heat. Add squid cubes in two batches and fry until brown on both sides, about 4 minutes on each side. Serve this yummy squid fry with rice.

Koonthal Varuthathu

Kanava Fry

 

Tip

Squid can be replaced with scallops or clams. Here’s a scallop fry.

Scallop fry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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9 comments

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  • Hey…looks yumm…I usually make squid thoran or squid roast..I wanted to know the texture of squid after frying ??? Will it be chewey or tender.

  • I could wait to get squid.. I tried this exact recipe with tilapia and it was really tasty.. The curry leaves gave a good flavor.. Next time oi will make with squid.

  • it was really amazing..tasty..and mouth watering…thanks for your recipe..keep it up..and share your recipes..u r fantastic…i really got my taste buds reminding my umichi (mom)…thanks ms.maya..

  • Really yummy and easy recipe!! In most other recipes, ginger and garlic are chopped / crushed and put – takes time and also my kids don’t like biting it after it is cooked. The ginger-gatlic paste avoids this problem. Very simple and fast recipe. Only the coconut and pearl onions to be prepared.

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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