Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Squid Masala Kerala

Tender squid rings slow-cooked in a thick, dark masala of onions, tomatoes, black pepper, and coastal spices — a bold, flavour-packed Kerala dinner that pairs with both rice and pathiri.

🧺 Ingredients

• Squid, cleaned, cut into rings: 500 g
• Onion: 200 g, finely chopped
• Tomato: 150 g, chopped
• Ginger paste: 1½ tsp
• Garlic paste: 1½ tsp
• Red chilli powder: 1½ tsp
• Coriander powder: 2 tsp
• Turmeric: ½ tsp
• Black pepper, coarsely ground: 1 tsp
• Fennel seeds: ½ tsp
• Garam masala: ½ tsp
• Curry leaves: 2 sprigs
• Coconut oil: 3 tbsp
• Salt: 1¼ tsp
• Fresh squid cooks faster than frozen; reduce covered time by 2 min for fresh.

👩‍🍳 How to make Squid Masala Kerala

1. Toss squid with turmeric, ½ tsp chilli powder, and ½ tsp salt.
2. Set aside.
3. Heat oil.
4. Add fennel seeds; sizzle 30 sec.
5. Add onion; cook until deep golden, about 8 min.
6. Add ginger-garlic paste; cook 2 min until raw smell is gone.
7. Add remaining chilli powder, coriander powder; stir 1 min.
8. Add tomatoes; cook until oil separates, about 6 min.
9. Add garam masala and curry leaves.
10. Add marinated squid and remaining salt.
11. Stir to coat.
12. Cover; cook 8 min.
13. Uncover; add black pepper; stir-fry on medium-high 3–4 min until squid is tender and masala coats thickly.
14. If gravy dries before squid is tender, add 2 tbsp water.

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