Kudampuli Squid Curry

Name: Kudampuli Squid Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 800 g cleaned squid, cut into rings and tentacles; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 3 tablespoons coconut oil; 2 medium onions or 12 shallots, thinly sliced; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 sprigs curry leaves, divided; 2 tablespoons Kashmiri red chilli powder; ½ teaspoon turmeric powder; 1½ tablespoons coriander powder; ½ teaspoon ground fenugreek; 3 pieces Kudampuli (Malabar tamarind), rinsed; 500 ml water; 1 teaspoon fine salt; 1 tablespoon coconut oil; 1 sprig curry leaves

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.

Kudampuli Squid Curry

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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800 g cleaned squid, cut into rings and tentacles
½ teaspoon turmeric powder
¾ teaspoon fine salt

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3 tablespoons coconut oil
2 medium onions or 12 shallots, thinly sliced
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 sprigs curry leaves, divided
2 tablespoons Kashmiri red chilli powder
½ teaspoon turmeric powder
1½ tablespoons coriander powder
½ teaspoon ground fenugreek
3 pieces Kudampuli (Malabar tamarind), rinsed
500 ml water
1 teaspoon fine salt

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1 tablespoon coconut oil
1 sprig curry leaves

Directions

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Mix the squid with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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Heat coconut oil. Cook onions or shallots and curry leaves until soft.
Add ginger and garlic. Cook for 2 minutes.
Lower the heat. Add chilli powder, turmeric, coriander and fenugreek with a splash of water. Cook for 1 minute.
Add Kudampuli and water. Simmer for 10 minutes.

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Add the squid and simmer gently for 12 to 15 minutes or until cooked through.
Finish with remaining curry leaves and coconut oil. Rest before serving.

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A More Practical Route to Kudampuli Squid Curry

Kudampuli Prawn Curry needs a rounded balance of sourness, chilli and gravy texture, while the prawns must be added at the right moment to stay tender. That timing can be easy to miss in a busy kitchen. For a more practical route to this tangy prawn-curry flavour direction, explore the CoChilli Pro product used for this dish below.