Koonthal Nirachathu, a viral Malabar delicacy from Kozhikode, is a flavourful stuffed squid dish filled with a spicy squid-coconut mixture and pan fried to perfection.
Kozhikode, the food capital of Kerala, is known for its rich and flavourful Malabar cuisine. From the famous biryanis to the irresistible snacks, every dish carries a unique blend of spices and tradition. One such viral recipe that has captured the hearts of food lovers is Koonthal Nirachathu, or Stuffed Squid: a delicacy where fresh squid is stuffed with a spicy, aromatic filling and cooked to perfection.
Koonthal (squid) Nirachathu (stuffed) is a Malabar-style stuffed squid dish where the squid tubes are filled with a delicious mixture of squid, coconut, and spices. The stuffed squid is first steam cooked & then coated with aromatic spices, making it an absolute treat for seafood lovers.
This dish has gained massive popularity on social media due to its stunning presentation and rich flavours. This is now sold in most tea stalls in Kerala, enjoyed with a cup of hot Sulaimani.
The combination of tender squid, juicy stuffing, and aromatic spices makes it a must-try for seafood enthusiasts.
Whole Squid
Steam Cooked Stuffed Squid
Koonthal Nirachathu- Stuffed Squid
- Squid, whole- 8
- Grated coconut- ½ cup
- Small onions- 2 (or add ½ of a large shallot)
- Fennel seeds- 1 tsp
- Oil- 2 tbsp
- Onion, chopped- 1 large onion
- Ginger, grated- 1 tsp
- Garlic, grated- 2 cloves
- Green chilies, chopped- 1 or 2
- Curry leaves- 8 leaves
- Squid fins/tentacles, chopped
- Kashmiri chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1½ tsp
- Salt- 1½ tsp
- Ground coconut
- Coconut oil- 3 tbsp
- Kashmiri chili powder- 1 tbsp
- Turmeric powder- ⅛ tsp
- Salt- ½ tsp
- Curry leaves- 10 leaves
- I've taken 8 whole squids.
- If the squids are not cleaned, have to be cleaned well.
- We need the tube & the head as well, so don't discard the head.
- Gently pull off the head from the tube.
- Ink sac will be found hanging under the head, gently remove that & discard it.
- Inside the tube there will be internal shell or pen, it looks like plastic, gently pull it off from the tube & discard it.
- Within the tentacles over the head, there is a small hard thing, it's called the beak- if you squeeze where the tentacles meet on the head, the beak will come out, this has to be discarded.
- Next, the pink skin has to be removed, using your finger gently peel off the skin & it will come off easily.
- Wash the squid thoroughly under running water inside & out.
- On both the sides of the tube there will be fins, we can remove that- can be added while making the stuffing. If there are long tentacles, cut that as well.
- Chop the fins & tentacles & keep them aside.
- To a blender jar, add the grated coconut, small onions & fennel seeds, crush them don't make into a smooth paste. Keep it aside.
- Place a pan over medium heat, add oil.
- Add onion chopped, ginger, garlic, green chilies, curry leaves & ½ tsp salt.
- Saute till onions turn light golden in color.
- Add the chopped squid parts, combine well & cook for a few minutes.
- Add the spices: Kashmiri chili powder, turmeric powder, coriander powder & salt.
- Combine well & cook for 2 minutes.
- If you want the stuffing to be very spicy, add hot regular chili powder.
- Now, add the crushed coconut mixture, combine well & cook for a few minutes.
- This is a dry mixture. Keep aside the stuffing, let it cool down.
- Take the squid tube, stuff the filling inside the tube.
- Don't over stuff it, by doing this while steam cooking the stuffing will come out.
- Now, take the head & keep it on the tube.
- Using a tooth pick attach the head to the tube.
- Place all the stuffed squids on a steamer.
- Add 1½ cups water to a large pan, place the steamer over the pan, close with a lid.
- Steam cook for 10 to 15 minutes.
- Take the steamer out of the pan.
- Now the final cooking: place a pan over medium heat, add coconut oil.
- Add Kashmiri chili powder, turmeric powder, salt & curry leaves.
- Stir fry for 2 minutes.
- Place the cooked stuffed squid onto this masala & gently coat the squid.
- Flip the squid over & let all sides coat well, pan fry for a few minutes till squid turns golden brown in color. Avoid over frying the squid.
- Enjoy koonthal nirachathu or stuffed squid while its warm, while having dip it in the masala & have it, tastes absolutely delish.
