Kanava Thoran or Squid stir fried with coconut must be one of the childhood favorite of many, especially those from the coastal region. Although squid is available in other parts of India, I think, this unique preparation is only there in Kerala. Goa and West Bengal also has similar dishes, but I think it is not as good as the one that is available in Kerala. To me it is one of the traditional dishes of Kerala and I love this dish especially the one made my mother. In vazhiyorakkada, we have tried to bring this taste to our dish.
Today we will discuss about how to make Kanava Thoran in the traditional manner. It should be noted that freshly grated coconut and curry leaves sauteed in coconut oil is one of the main and important ingredient of this dish. This gives the quintessential Kerala ‘naadan taste’ to this dish. Another important thing that should be noted while making this dish is managing the heat.
You should make sure not to overcook the squid or its flesh may get too rubbery and therefore difficult to chew. Many of us are concerned about cleaning the squid as we all know about the side effects of eating partially cleaned squid. Actually it is not that difficult to clean squid and if you have not tried it before, there are so many online videos available that can help you.
- Squid – 700 gm
- Turmeric powder – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Shallots (small onion) – finely sliced, 1/2 cup
- Onion (savala) – 1 small, thinly sliced
- Curry leaves – 2-3 twigs
- Green chilli – 2-3 as needed, chopped
- Ginger – finely chopped, 3 teaspoon
- Garlic – finely chopped, 3 teaspoon
- Garam masala – ¼ teaspoon
- Coconut oil – as required
- Salt – To taste
- White vinegar – 1 teaspoon
Ingredients to grind (coarsely)
- Grated coconut – 1/2 cup
- Fennel seeds – 1 teaspoon
- Chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoon
- Peppercorns – 1 teaspoon
- Turmeric powder – ¼ teaspoon
How to Prepare :
Wash and clean the squid well and cut into rings. Place squid in sauce pan and add add ½ teaspoon of turmeric powder, 1 cup water and little salt. Cook the squid till done but be careful not to overcook it as it will become too rubbery. Drain the squid and set aside. Now coarsely grind all the ingredients under “Ingredients to grind” and keep aside.
Heat oil in a pan with thick bottom. When the oil is heated, add the curry leaves, chopped green chilies, ginger, garlic and sauté for about one minute. Then add the shallots(small onion) and onion and continue to cook till the onions are translucent(transparent). To this, add the coarsely ground coconut mix, salt and sauté till the oil starts to separate and the raw smell goes. Add the vinegar and stir for sometime.
Add the cooked squid with about 1/4 cup water and cook till the coconut mixture is well coated on the squid. Stir constantly till it becomes dry. Sprinkle the garam masala and also two teaspoons of coconut oil.
Your traditional Kerala style squid thoran is ready. Turn off heat and serve with steamed rice and curry.