quick kerala calamari (squid)
An easy Kerala recipe that involves no cutting and chopping, just the addition of southern spices to curry leaves and coconut oil.
squid, cleaned and cut into rings, 500g
1 teaspoon salt
½ teaspoon turmeric, ground
½ teaspoon (or less!) red chilies, ground
8-10 curry leaves
1 whole green chili (optional)
½ teaspoon black pepper, preferably freshly ground
½ teaspoon ground coriander
½ teaspoon ground fennel
3 tablespoons coconut oil
- 1. Wash squid and pat dry.
- 2. Apply salt, turmeric and red chili powder on cleaned squid. Mix well so squid is completely coated.
- 3. Heat coconut oil in a wok or deep frying pan on medium heat. Add curry leaves and stir for half a minute.
- 4. Add squid to the pan and stir-fry for 3 minutes, allowing any liquid in the pan to dry.
- 5. Add pepper, coriander and fennel. Squid is cooked in about 3-5 more minutes, when the liquid in the pan dries up. If your squid starts sticking to the pan, splash a teaspoon of water into the pan.
- 6. Transfer to a plate. Squeeze half a lime on top, garnish with rings of sliced onions and serve.
The coconut oil and curry leaves are key to authentic flavour. The green chili is optional, and it is not for heat, as it is not cut, but more for flavour. If ground fennel is not available, you could leave it out or substitute it with whole fennel crushed in a mortar or food processor. Just using turmeric and red chilies with coconut oil and curry leaves will still give you a great dish!