Curry
Kanava Karuvadu Curry (Dried Squid Curry)
4.5 (68 reviews)
Dried squid, rehydrated and simmered in a ginger-garlic curry until tender — a different texture experience from the fish varieties.
This recipe uses Kanava Karuvadu – Dried Squid, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Soak the dried squid in warm water for 15–20 minutes until it softens slightly, then cut into rings or pieces.
Step-by-Step Instructions
- 1Heat oil, splutter mustard seeds, add curry leaves and onion; sauté until soft.
- 2Add ginger-garlic paste, cook till fragrant.
- 3Add tomato, cook down, then stir in the spice powders.
- 4Add the soaked squid with a splash of water; cover and simmer 12–15 minutes until tender.
Cooking Tips
- Don't over-cook once tender — squid can turn chewy again if simmered too long past that point.
Common Mistakes to Avoid
- Skipping the soak, which leaves it tough.
- Cooking on high heat throughout, which toughens the texture.
Serving Suggestions
Rice, or as a side dish.
Cook this recipe with our Kanava Karuvadu (Squid)
If you're used to cooking with dried fish, kanava is worth trying for a genuinely different texture.
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4.5/5 from 68 ratings
Recipe FAQ
Squid dries much harder than fish, so rehydrating it first makes it cook evenly and stay tender rather than chewy.