Ingredients
For the stuffing
- 2 tbsp coconut oil
- 1 small onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 small piece of ginger (finely chopped)
- 1 green chili (chopped)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
- 1/2 cup grated coconut
- 1 tbsp chopped coriander leaves
- Salt to taste
For the squid
- 4 medium-sized squid (cleaned, whole, with tentacles reserved)
- Salt to taste
- 1/4 tsp turmeric powder
- 1 tbsp lemon juice
For the outer masala roast
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 small onion (sliced)
- 2 dried red chilies
- 1 tsp crushed garlic
- 1/2 tsp chili powder
- 1/2 tsp black pepper powder
Directions
Koonthal Nirachathu, also known as Stuffed Squid, is a cherished traditional delicacy from the Malabar region of Kerala. This dish showcases tender squid tubes carefully stuffed with a spicy, aromatic mixture of chopped squid tentacles, freshly grated coconut, and a blend of regional spices that create a rich and complex flavor profile. The stuffed squid is first steamed to lock in moisture and tenderness, then pan-fried until the exterior turns golden and slightly crispy, offering a wonderful contrast of textures. Often enjoyed as a special appetizer or a main course, Koonthal Nirachathu pairs beautifully with hot Sulaimani tea, making it a popular choice for festive occasions and gatherings. Its unique preparation and bold flavors have earned it widespread popularity, especially on social media platforms, where its stunning presentation delights food enthusiasts worldwide.
Here’s a basic nutrition overview for Stuffed Squid (Koonthal Nirachathu):
| Calories | 200-250 kcal per serving |
| Protein | High (from squid) |
| Fat | Moderate (depends on cooking oil) |
| Carbohydrates | Low to moderate (from coconut and spices) |
| Fiber | Low to moderate (from coconut) |
| Vitamins & Minerals | Good source of vitamin B12, selenium, and zinc |
Disclaimer: This recipe is provided for informational purposes only. Nutritional values are approximate and may vary based on ingredients and preparation methods. Please consult a healthcare professional for specific dietary advice.
Steps
1 Done | Clean and prep the squidClean the squid thoroughly. Remove the beak, eyes, and internal parts. Rinse the squid and marinate with salt, turmeric, and lemon juice. Set aside for 15 minutes. |
2 Done | Make the stuffingHeat 2 tbsp coconut oil in a pan. Add chopped onions, garlic, ginger, and green chilies. Sauté until translucent. Add turmeric, chili powder, pepper, and garam masala. Mix well. Add grated coconut and sauté until fragrant. Mix in chopped coriander leaves. Remove from heat and let it cool. |
3 Done | Stuff the squidCarefully stuff each squid with the prepared mixture. Use a toothpick to seal the open end or tie with kitchen thread. |
4 Done | Cook the squidHeat 1 tbsp coconut oil in a pan. Place the stuffed squid and gently roast on low-medium heat for 8–10 minutes, turning occasionally until cooked evenly and slightly charred. |
5 Done | Tempering and final touchIn another pan, heat a little oil. Add mustard seeds, curry leaves, dried red chilies, and crushed garlic. Add sliced onions and sauté until golden. Sprinkle chili and pepper powder. Pour this tempering over the roasted squid. |
6 Done | 🥗 Serving SuggestionsServe hot with lemon wedges, onion rings, and coconut chutney or rice. |
