KANAVAI THOKKU
Jump to RecipeKanavai thokku or squid curry is a popular seafood recipe, especially in the coastal areas of Tamilnadu. It is a semi-dry curry usually served with rice. It also goes really well with chapati and parotta.
Squid is the main ingredient of this recipe. Medium sized squid or baby squid are well suited for this recipe. These kind of squids are usually soft and tender whereas, the larger squids have rough and chewy texture, which might increase the cooking time of the squid.
ABOUT THE RECIPE:
We have been making this recipe in our home for generations. It is made with very basic ingredients available in any home. It is really simple and easy to make. I’ve used 1 kg of baby squid(before cleaning) in this recipe.
INGREDIENTS FOR KANAVAI THOKKU:
- SQUID – 1 KG
- ONIONS (MEDIUM SIZE) – 4 NOS
- TOMATO (MEDIUM SIZE) – 1 NO.
- CHILLY POWDER – 2 TBSP
- FENNEL SEEDS – 1 TBSP
- SALT – AS REQUIRED
- OIL – 2 TBSP
- CURRY LEAVES – FOR GARNISHING
HOW TO MAKE KANAVAI THOKKU:
- Peel the skin and, remove the inner organs of the squid. The head of the squid can be added. Just remove the eyes from the head.
- Wash the cleaned squid with rock salt.
- Cut the squid flesh into small squares. This helps to cook the squid faster. It can also be cut into rings.
- Heat a kadai/wok and, add 2 tbsp of oil in it.
- Once the oil is heated, add the sliced onions to it.
- Also add the salt to it and, mix them well. Adding the salt helps the onions to cook faster.
- Meanwhile, blend the fennel seeds to a fine powder.
- Cook the onions until it turns translucent.
- Once the onions turn translucent, turn the flame to low and, add the chilly powder and blended fennel seeds powder to it.
- Mix them well. Let it cook for 2 minutes on low flame.
- After 2 minutes, add the diced tomatoes to it. Let it cook for 2 minutes or, until the tomatoes turn soft and mushy.
- Once the tomatoes turn soft and mushy, add 1 cup of water and, mix well.
- Then add the cleaned and washed squid to it.
- Mix them well and turn the flame to medium-high. Cover it with a lid and, let it cook until all the water gets evaporated.
- Once 90% of the water is evaporated, open the lid. It can then be cooked uncovered.
- Let it cook until it has a semi-dry consistency.
- Once it comes to a semi-dry consistency, garnish it with curry leaves and, turn off the flame.
YUMMY AND DELICIOUS KANAVAI THOKKU IS READY.
SERVE IT WITH YOUR FAVOURITE RICE, CHAPATI OR PAROTTA.
I HAD MY SQUID THOKKU WITH HOT STEAMED RICE AND TOMATO RASAM.
PRO TIPS:
- Use baby squid or medium size squid for this recipe. If you use large sized squid, add another cup of water and, let it cook for another 10-15 minutes or, until the squid is cooked completely.
- If you can’t blend just the fennel seeds in a blender, then add the chilly powder and salt along with the fennel seeds and, blend them.
- Onions and tomatoes can be diced/sliced according to your preference.
- I’ve used homemade chilly powder, which is blended with turmeric powder. If you use store bought chilly powder, add 1/2 tsp of turmeric powder to the recipe.
KANAVAI THOKKU
Course: Non veg sidedish, non vegetarian, seafood, Squid4
servings30
minutes30
minutes200
kcalKanavai thokku or squid curry is a popular seafood recipe, especially in the coastal areas of Tamilnadu. It is a semi-dry curry usually served with rice. It also goes really well with chapati and parotta.
Squid is the main ingredient of this recipe. Medium sized squid or baby squid are well suited for this recipe. These kind of squids are usually soft and tender whereas, the larger squids have rough and chewy texture, which might increase the cooking time of the squid.
Ingredients
SQUID – 1 KG
ONIONS (MEDIUM SIZE) – 4 NOS
TOMATO (MEDIUM SIZE) – 1 NO.
CHILLY POWDER – 2 TBSP
FENNEL SEEDS – 1 TBSP
SALT – AS REQUIRED
OIL – 2 TBSP
CURRY LEAVES – FOR GARNISHING
Directions
- Peel the skin and, remove the inner organs of the squid. The head of the squid can be added. Just remove the eyes from the head.
- Wash the cleaned squid with rock salt.
- Cut the squid flesh into small squares. This helps to cook the squid faster. It can also be cut into rings.
- Heat a kadai/wok and, add 2 tbsp of oil in it.
- Once the oil is heated, add the sliced onions to it.
- Also add the salt to it and, mix them well. Adding the salt helps the onions to cook faster.
- Meanwhile, blend the fennel seeds to a fine powder.
- Cook the onions until it turns translucent.
- Once the onions turn translucent, turn the flame to low and, add the chilly powder and blended fennel seeds powder to it.
- Mix them well. Let it cook for 2 minutes on low flame.
- After 2 minutes, add the diced tomatoes to it. Let it cook for 2 minutes or, until the tomatoes turn soft and mushy.
- Once the tomatoes turn soft and mushy, add 1 cup of water and, mix well.
- Then add the cleaned and washed squid to it.
- Mix them well and turn the flame to medium-high. Cover it with a lid and, let it cook until all the water gets evaporated.
- Once 90% of the water is evaporated, open the lid. It can then be cooked uncovered.
- Let it cook until it has a semi-dry consistency.
- Once it comes to a semi-dry consistency, garnish it with curry leaves and, turn off the flame.
- YUMMY AND DELICIOUS KANAVAI THOKKU IS READY.
Notes
- PRO TIPS:
Use baby squid or medium size squid for this recipe. If you use large sized squid, add another cup of water and, let it cook for another 10-15 minutes or, until the squid is cooked completely.
If you can’t blend just the fennel seeds in a blender, then add the chilly powder and salt along with the fennel seeds and, blend them.
Onions and tomatoes can be diced/sliced according to your preference.
I’ve used homemade chilly powder, which is blended with turmeric powder. If you use store bought chilly powder, add 1/2 tsp of turmeric powder to the recipe.
How would it be to substitute shrimp for squid?
Squid can be replaced with shrimp. It tastes as good as this recipe. I do have this recipe made with shrimp. I will try to upload it as soon as possible. Thank you.
Thank you.