Friday, 15 November 2013

Squid are very famous in kerala, the look of the fish may little strange, but if you have it cooked you will really love it. It’s a pride dish of a non-vegeterian Malayali :) Kanava is made as curry, thoran and also as fried. Cleaning is the big time work, but most of the keralites, handles it well. My Amma and Ammuma use to clean it so fast and especially when I say kanava, I just remember the way how my Ammuma use to make with her magic hands with mud pots in viragu addupu(chulha) and even my Amma never could get the taste of hers. Here is my Ammuma’s recipe for you all..

If you are a first time to prepare this, please refer to cleaning kanava videos in youtube, so that you can do it properly, and its very important too. After cleaning, cut the pieces as little cubes like how I did and then start your making. There is a very simple making as well, as my Amma use to pressure cooker it for 3 whistles and then she makes it as shredded and mixes with coconut, salt and pepper that’s also again it’s a great dish to can have this curry served with hot rice or with chappathi too..Its more like how you prepare a kerala fish curry, but you are adding ginger in it, , kanava can create gastric problem and so adding ginger will help in digestion

  • Kanava cubed pieces- 1 Cup
  • Tomato- 1 Sliced as big pieces
  • Drumstick- 1 (optional)
  • Coconut-1/2 Cup
  • Ginger- half inch
  • Tamarind – lemon size
  • Turmeric powder- ¼ Tspn
  • Chili Powder- 1 Tspn
  • Green chilies- 4-5 nos
  • Coriander Powder-1 Tspn
  • Salt-To Taste
For Seasoning:
  • Coconut oil- 2 Tspn
  • Mustard – 1 Tspn
  • Curry leaves-few


  • Make a fine paste of coconut, turmeric powder, ginger, tamarind and keep aside.
  • Pressure cooker the kanava pieces for 3 whistles and keep aside.
  • In a pan (without keeping in flame) mix all the ingredients along with the kanava pieces and the grounded coconut paste adding water.
  • Keep the pan now at flame, and cook it covered for about 5 minutes.
  • Remove the lid and cook it uncovered until the gravy dries up.
  • In a separate pan(in flame) add all the ingredients under “For seasoning” and transfer it to the boiling kanava curry.
  • Turn off the heat and serve hot.

"Adjust the chili powder as per your spice level.

Adding drumstick is optional but it gives a good taste."

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