Kanava Kuzhambu/ Squid in a Roasted Coconut Sauce/ Nadan Koonthal Curry

Tender pieces of squid with a spicy coconut sauce makes it an enduringly popular dish. 

This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based curry is more of a comfort dish to all Malayalis and Nagercoilians ofcourse.

Squid is quite easily available here in Japan and I cook it quite often at my place. 

Coming to the recipe, it’s easy, too, as the squid curry is all prepared, so the whole thing takes no longer than 30 minutes from start to finish. You can substitute few ingredients like Coconut oil with any other vegetable oil and Shallot with Onion, but the former is more of a tastier one to me.

Pairing with steamed rice, Squid Curry is something which works perfectly on a lethargic weekend afternoons.

Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 25 mins

Serves: 3


For the Squid

  • 250 gm, Squid
  • 2, Green Chillies, chopped
  • 1 tsp Turmeric Powder
  • 1 inch, Ginger, crushed
  • Salt

For the Paste

  • 1 cup, Coconut, (grated)
  • 1 tsp Fenugreek seeds
  • 1 Cardamom
  • 1 inch Cinnamon
  • 2 Cloves5 Shallots/ chinna vengayam/ Pearl Onions
  • 1 tbsp Redchilli powder
  • 2 tbsp Coriander powder
  • 1/2 tbsp Pepper powder

For Tempering

  • Coconut Oil
  • Mustard seeds
  • Fenugreek seeds
  • Redchillies
  • Curry leaves


  1. Pull out the little tentacles, cut the body section into ½ inch (1 cm) rings and wash them under cold running water.
  2. In a solid frying pan, add the grated coconut, shallots, fenugreek seeds, cardamom, cloves and cinnamon, shaking the pan now and then, until they darken slightly and become aromatic.
  3. Add in the chilli powder, coriander powder and pepper powder, toss and allow it to cool. And grind to a smooth paste.
  4. In a pan, add the squid along with chillies, crushed ginger, turmeric powder, salt and little water, cooking very slowly as it comes up to heat. It will only take about 2-3 minutes to cook.
  5. When it is really hot and bubbling, add the ground masala and boil until the raw smell fades out.
  6. Next, heat the oil in a pan, add mustard seeds, fenugreek, curryleaves and redchillies. Give a quick stir.
  7. Then add the seasoning to the curry, serve it straight away.
  8. This is particularly good when served with rice and fish fry.

Special Note:

  • Coconut oil can be replaced with any other vegetable oil.
  • Adding cinnamon in excess gives a strong taste. So add accordingly.
  • Instead of dry roasting the ingredients, it can be also be roasted in a tbsp of coconut oil for a richer curry.

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Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach


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