Authentic Malabar Koonthal Masala curry using roasted coconut, simple and spicy.
- Squid (Koonthal) 250gms
- Onion (Big) 1no
- Shallots(kunjuli) 3 nos
- Green chillies 5 nos
- Ginger 1 small piece minced
- Tomatoes(big) 2 now
- Garlic 3-4 cloves(crushed)
- Coconut 1 cup (grated)
- Cumin seeds 1 tsp
- Curry leaves few
- Turmeric Powder 1/2tsp
- Chilli Powder 1 tbsp
- Coriander Powder 2 tbsp
- Coriander Leaves few
- Garam Masala 1/2tsp
Cleaning the squid is quite easy . The look of the fish will make you feel it is a tough one. Once you get the same home, remove the pink dotted skin by just peeling. Then cut the squid into small squire slices. wash the slices well in turmeric and salt water.
Marinate the squid slices with salt, turmeric powder, ginger, garlic and a little chilli powder and keep it aside for 15 minutes.
Cut the onion, green chillies, tomatoes, into long pieces and mix them well with the marinated squid. Put the entire squid mix into a pleasure cooker and add a cup of water. Allow the same to be cooked for 4 to 5 whistles.
Meanwhile in a frying pan add 2 tbsp of cooking oil. Add the grated coconut, onion, cumin seeds, curry leaves, and fry well till the onions turn brown.
Then add coriander powder and fry well. Then add the chilli powder. Mix this well and allow the same to cool off for a few minutes. This mix must be blended in the mixie to a paste form (add some water while blending).
Now add this paste to the squid mix already cooked and allow it to boil well. Add salt as required.
Add the garam masala powder and coriander powder leaves to the cooked squid and switch off.
Heat a small quantity of oil in a pan and fry the sliced small onions(shallots) till brown. Add this to the knothole curry in the cooker.
The delicious Malabar Koonthal Curry is ready to serve. Serve best with steam rice, chapati, roti and poori.