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Tender squid rings tossed in a spicy, aromatic masala of onions, tomatoes, and classic Kerala spices. A coastal favorite that's quick to make and bursting with flavor, perfect with steamed rice or parotta.
Marinate the Squid
Prepare the Masala Base
Cook Tomatoes and Spices
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Tender squid rings tossed in a spicy, aromatic masala of onions, tomatoes, and classic Kerala spices. A coastal favorite that's quick to make and bursting with flavor, perfect with steamed rice or parotta.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 269.7 calories per serving with 21.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Squid
Finish and Garnish
For a semi-gravy version, add 1/4 cup of thick coconut milk at the end along with the garam masala. Simmer for 2 minutes, but do not boil.
Add 2-3 tablespoons of thinly sliced coconut pieces (thenga kothu) along with the onions for extra texture and flavor.
Increase the amount of black pepper powder and green chilies for a more fiery dish.
Add one small potato, boiled and cubed, along with the squid to make the dish more substantial.
Squid is a fantastic source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
This dish provides important minerals like zinc and selenium from squid. Zinc is crucial for immune function, while selenium is a powerful antioxidant that helps protect cells from damage.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Squid Masala Fry can be part of a balanced diet. Squid is an excellent source of lean protein, zinc, and vitamin B12. However, it is also high in dietary cholesterol. The dish uses oil for frying, so it should be consumed in moderation. Using fresh ingredients and controlling the amount of oil can make it healthier.
One serving of Squid Masala Fry (approximately 160g) contains around 260-290 calories, depending on the amount of oil used and the size of the squid.
The most important rule is not to overcook the squid. It cooks very quickly, typically within 6-8 minutes on medium-high heat. Once it turns opaque and curls slightly, it's done. Overcooking denatures the proteins, making it tough and chewy.
Yes, you can use frozen squid. Make sure to thaw it completely in the refrigerator overnight or under cold running water. Pat it dry with paper towels before marinating to remove excess moisture.
This dish pairs wonderfully with traditional Kerala accompaniments like steamed matta rice, Kerala parotta, appam, or pathiri. It also goes well with plain basmati rice and a side of simple salad or raita.