Kudampuli Squid Curry

About Kudampuli Squid Curry

Kudampuli Squid Curry is a Kerala-style seafood curry where squid is cooked in a bold, chilli-led gravy flavoured with kudampuli, curry leaves and coconut oil. Kudampuli, also known as Malabar tamarind, gives the dish its distinctive sourness and depth, balancing the naturally sweet flavour of the squid.

The dish has a sharper, darker character than a coconut milk seafood curry. The gravy is built around onion, chilli, spices and sourness, while the squid is added carefully so it stays tender rather than becoming chewy.

It is especially good with Kerala Matta rice, plain rice, kappa or warm flatbreads.

Cooking Kudampuli Squid Curry Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the main challenge is cooking squid for the right length of time.

For home cooks, cleaned squid tubes or rings are usually the most practical option. Frozen squid can also work well once fully defrosted and drained. Cook squid either very quickly or very slowly; a medium cooking time can make it tough. For this curry, add the squid once the gravy is ready, then simmer only until tender. Dried curry leaves are widely available through South Asian grocery shops and work well in the curry base or final tempering.

For professional kitchens, the curry base can be made in advance, but squid should be added in small batches close to service. This gives better control over texture and avoids overcooking during holding. Keep the final simmer gentle and avoid repeated reheating once the squid has been added.

A good Kudampuli Squid Curry should have a clear balance of chilli, sourness and seafood flavour, with tender squid in a rich red gravy that is bold without becoming heavy.