Kerala Kanava Curry RecipeSubmitted by: Anil Kumar | Date Added: 25 Oct 2014
Listed in: Fish
Kanava (Koonthal / Squid) : 300gm, Cleaned and cut into rings
Tamarind pulp (Vaalan Puli) - 1 Tbsp (or a small ball of this size)
Turmeric powder - 1/2 Tsp
Corainder powder - 2 Tsp
Chilli powder - 2 Tsp
Grated coconut - 1/2 cup
Ginger - 1/2 inch piece
Kunjulli (Shallots) - 3
Mustard seeds - 1/2 Tsp
Shallots - 3
Curry leaves - a sprig
Oil - 3 Tbsp
Salt to taste
Clean the kanava (squid) and cut into rings.
Add the tamarind to a cup water and mix well. (You may add more hot water later if you want to change the consistency of the gravy)
Cook the kanava in medium heat adding the tamarind mixture and salt to taste for about 5 minutes in a closed clay pot (mann chatti).
Meanwhile, roast the coriander powder and chilly powder lightly without burning.
Crush the shallots and ginger.
Grind the fried powders, shallots, ginger, grated coconut and turmeric coarsely in a mixer/grinder.
Add the ground paste to the boiling pot when the kanava has cooked for about 5 minutes.
Reduce the heat, cover and simmer for 5 more minutes.
In another pan, heat oil and add mustard seeds. When they start to splutter, add the shallots and sauté well until they start to brown.
Add the curry leaves and mix well. Pour this seasoning over the kanava curry and mix well.
Adjust the salt if needed.
Serving suggestion: This goes well with plain rice.
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