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From the western states of Gujarat and Maharashtra all the way to Goa, Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Telangana, Odisha, West Bengal and Tripura, the coastline of India is huge. So, fish and seafood, particularly in the coastal states of the Indian peninsula, are a regular part of diet. But while people love to talk about fish, prawns and even crabs, squid recipes from India’s coastline often go unnoticed.
For those who don’t know, squid is a type of mollusk belonging to the same family as octopus and cuttlefish. A squid has a soft body which is cylindrical in shape, and squid recipes from India include a wide variety of preparations. From crispy squid snacks to melt-in-the-mouth squid curries, there are plenty of squid recipes from across India that are cooked at homes and sold commercially too. When cooked correctly, it becomes tender and slightly chewy, adding a pleasant mouthfeel to dishes. It also absorbs flavors well, making it a good choice for marinades and seasonings.
Squid can be cooked in numerous ways, making it versatile in Indian cuisine. It can be grilled, fried, sautéed, or added to curries, stir-fries, or seafood-based rice dishes. Its mild flavor and firm texture make it adaptable to various cooking techniques and flavor profiles. But apart from the flavour and texture, here are some more benefits if making squid recipes from coastal India.
Video Credit: YouTube/D'almeida's Kitchen
Squid is a good source of protein, is low in fat, and contains essential nutrients like vitamins B12 and B6, selenium, and omega-3 fatty acids. It is considered a nutritious seafood option. So, eating squid recipes has plenty of benefits to offer. Here are some of the most interesting squid recipes from across India’s vast coastline.
Squid Masala – Karnataka
Quite like the popular ghee roast, this squid recipe also originates in Karnataka’s Mangalore district and boasts of spicy flavours. The spice base for this curry includes cumin, fennel, coriander, black pepper, byadagi chillies, ginger, garlic, turmeric, curry leaves and ghee. A little bit of jaggery is often added to balance the spice blend, and the squid is cooked quickly in this spicy curry mix.
Makul Kalvan Rassa – Maharashtra
Originating in the Malvan region of Maharashtra, this spicy squid recipe is also a bit tangy and pairs really well with rice. The spice paste for this one includes lots of chillies, peppercorns, garlic, cloves, fennel, cinnamon, onions, coconut and bay leaves. The squid is stir-fried with these ingredients, and then water and tamarind pulp are added to finish the gravy.
Kanava Roast – Kerala
Also known as Koonthal Roast, this Kerala-style spicy squid recipe is great as a starter as well as main course dish. The squid, cut into round rings, are stir fried with curry leaves, mustard seeds, onions, green chillies, coconut, chilli powder, pepper powder, turmeric powder and salt. Most people prefer to make this one a semi-dry dish.
Squid Xacuti – Goa
Local spices, fresh coconut and a dash of tamarind make this Goan squid curry absolutely delicious. The Xacuti masala for this squid recipe is madw with coconut, tamarind pulp, chillies, peppercorns, star anise, cinnamon, white sesame seeds, poppy seeds, fenugreek seeds and nutmeg—making this a very heady curry indeed.
Kanava Kuzhambu – Tamil Nadu
A slightly spicy, tangy and yummy squid gravy, this one is from Tamil Nadu and is enjoyed with rice. Coconut, shallots, red chilli, fennel, curry leaves and coriander seeds are ground into a paste and then cooked with onions, tomatoes, tamarind pulp and the squid to make a light brown gravy. Kanava Kuzhambu is cooked completely in coconut oil.
Komati Sanchula Pulusu – Andhra Pradesh
This gem of a squid recipe from Andhra Pradesh is made with a rich curry base of onions, tomatoes and light spices. The gravy is tempered with mustard seeds, curry leaves, green chillies and is cooked in coconut oil. Pulusu is a light, summery soup, and this one made with squid is perfect throughout the year too.
Squid Rawa Fry – Maharashtra/Goa
If you like seafood snacks, this this Konkani delight that is popular in both Maharashtra and Goa should be on your plate. The clean squid rings are coated in spices and then topped with a layer of semolina or rawa. The squid rings are then deep-fried to perfection until they turn golden and crunchy on the outside and soft on the inside.
Bondas Sukka – Karnataka
Another gem from Mangalore, Karnataka, this one is prepared with a special Sukka masala made of ghee, cloves, cinnamon, green chillies, onion, garlic, tomato and either tamarind or vinegar. Stir-fried to perfection, this Bondas Sukka is a dry squid recipe that can be enjoyed with jowar rotis as well as parathas.
Squid Koliwada – Maharashtra
Instead of the dainty squid rings in rawa fry, this recipe from the Koli community of Maharashtra boasts of large, meaty squid rings. Loaded with the heat from red chillies and peppercorns, squid Koliwada also sings with the flavours of ginger, cumin and yoghurt. Many people also add a bit of rice flour to the dish to crisp up the squid.
Squid Recheado – Goa
Another Goan favourite, this squid recipe is made with a spicy, tangy and scrumptious masala blend called Recheado. While many cook squid Recheado as a gravy, you can also make a dry version of the dish to serve as a starter or as a dish to go with rotis. The dish is tempered with curry leaves, which adds a bit of freshness to it.
