Skip to main content

Kanava/Stuffed Squid- With Spicy Prawns Filling



Stuffed Squid

Squid is a unique and yummy seafood delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is the most popular and is a great appetizer. Squid is a staple in many seafood restaurants. It is also a popular street food in several south Asian countries. Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu. In Kerala squid is known as koonthal or Kanava.


 Squid is one of my favorite sea foods-roast squids, deep-fried, stir-fried, or squid curry-I love them all. Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying, its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns, fish, pork, cheese, bread crumbs, olives, rice, or anything of your choice.


 Today's recipe is a stuffed squid with spicy prawn filling. The dish is inspired by a similar preparation from the book Classic Home Cooking by Mary Berry and Marlena Spieler. I tried a spicy Indian masala filling with squid tentacles, shrimp, and bell pepper. Stuffed squid is delicious and beyond what I expected. The spicy prawns stuffing adds a certain layer of flavor. The squid must be cooked fast over high heat, not more than three minutes on each side. In this way, you can avoid it turning chewy and rubbery. Try this recipe, you will surely love it.



Ingredients
Squid cleaned- 2 medium
(or 6 small sized squid)
Turmeric powder- 1/4 tsp
Chilly powder- 1/4 tsp
Salt to taste

For the filling
Prawns - 3/4 cup cleaned
Squid tentacles finely chopped
Onion- 1 small
Bell pepper- 1/2 cup chopped
Tomato chopped- 1 small
Garlic- 3-4
Ginger- 1 small peice
Chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
Garam masala- 1/2 tsp
Bread crumbs- 1 tbs (optional)
Chopped coriander leaves
Lemon juice- 1/2 lemon
Curry leaves a few
Oil for frying
Salt to taste


To make the filling
Heat oil in a pan and add chopped onion and saute till translucent. Add crushed garlic and ginger and stir fry till onion is golden brown. Add salt, chopped bell pepper, and tomatoes. Saute for a minute and add the chopped squid tentacles and prawns. Cover and cook for two minutes and then add chilly powder, pepper powder,garam masala, and stir fry till all the moisture evaporates. Switch off the flame and mix in bread crumbs and chopped coriander. Allow this to cool down completely.

 Fill the squid with this stuffing and seal the tops. You can use a toothpick, tread it carefully through the top of each stuffed squid to seal the opening. Season the stuffed squid with turmeric powder, chilly powder, and salt. Make small gashes on the top. Heat oil in a pan and fry the squid. Add a few curry leaves too if you like the flavor. Cover and cook for three minutes on each side. When one side is evenly brown flip and fry the other side. If you are baking arrange in an oven-proof dish and bake at 400 degrees F for 15 minutes or until it is firm to touch. Squeeze lemon juice just before serving.


Note: If you are using a frozen squid, just thaw and pat dry. It will have a tube like body and separate tentacles.
 To prepare fresh squid, pull out the head and tentacles. The innards will come away with the head. Cut off the tentacles, just in front of the eyes. Squeeze the tentacles, near the cut end, to remove the hard beak and then discard it. Also, discard the head, and the quill out of the body. Wash the tentacles and then chop finely. The skin on the body can also be easily removed. Rinse, pat dry, and stuff with the filling.

You might also like,

Crispy Salt and Pepper Squid
Spicy Stuffed Eggplant-Mediterranean Recipe
Easy Fish Pulao/ Indian Fish Pilaf- Pomfret Fish and Rice
Kanava/ Squid Thoran
Crispy Calamari/Squid Rings
Goan Fish Curry


Try this
Hope you will all enjoy!

Labels:

Comments

  1. Treat and TrickFebruary 3, 2018 at 8:03 PM

    This is one of my favorites, Super yummy..

    ReplyDelete
  2. Rafeeda ARFebruary 6, 2018 at 1:07 AM

    We do filling of raw rice and steam it till done... I am just looking at this and wondering about that dish... very interesting recipe...

    ReplyDelete
  3. SwathiFebruary 7, 2018 at 5:24 AM

    Ithu kollammallo stuffed squid looks really yum.

    ReplyDelete

Post a Comment

Popular Posts

Tandoori Prawns

Tandoori Prawns Tandoori marinade is spicy and zesty with an amazing smoky flavor. This marinade goes well with  chicken ,fish, prawns and veggies like cauliflower. Grilled prawns is a tempting delicacy.Traditionally these are made in tandoor oven but you can grill them or pan fry. Try this,you will surely love it. Ingredients Prawns large sized- 10-12 Kashmiri chili powder- 1 1/2 tbs Pepper powder- 1/4 tsp Turmeric powder- 1/4 tsp Ginger- garlic paste- 1 tsp Gram flour- 1 1/2  tsp Cumin powder- a pinch Garam Masala- 1/2 tsp Yogurt (hung)- 2 tbs Kasoori methi powder-a  pinch Lemon juice- a few drops Mint leaves- 3-4 Mustard oil- 1 tbs Use a sharp kitchen scissors to trim off the legs, antennae and the sharp point at the top of the head.Keep the head and shell intact.Make a cut just near the head and the body and pull out the vein. Insert a tooth pick to retain the shape and avoid curling. Whisk yogurt and gram flour into a smooth paste.Mix a...
11 comments
Read more

Sweet Kozhukatta/ Steamed Rice Dumplings

Kozhukatta/ Steamed Rice Dumplings Kozhukatta is a traditional Kerala delicacy. They are soft round steamed rice dumplings with both sweet and savory fillings. It is a tasty and guilt-free treat or a snack. At home in Kerala, my mom often made these in the afternoon, so we can enjoy them as a snack at tea time. But you can have it any time of the day and if you have a sweet tooth like me kozhukatta is a perfect guilt-free snack . This is a classic one you will never get tired of eating. It seems like these sweet dumplings is an age-old traditional snack. Kozhukatta is also a popular festival offering. It is made on special days like Onam, Vishu and Vinayaka Chathurthi as offerings. Kozhukatta perunal is celebrated by the Christians of Kerala. It is the day before palms Sunday. Modhak is the North Indian version of Kozhukatta. Kerala style kozhukatta has a sweet filling. It is a quick recipe with very few ingredients, rice flour, coconut and jaggery being the tastemakers. Do ...
49 comments
Read more

Beef Kothu Parotta/ Kothu Roti- South Indian Street Food

Beef Kothu Parotta/ Kothu Roti- South Indian Street Food Today's recipe is absolutely comfort food- it is street food at its best, satisfying, and delicious. Kothu Parotta is a South Indian street food delicacy and is popular in Kerala and Tamil Nadu. A variation of kothu parotta is  Kothu Rotti  popular in Sri Lanka from where this recipe originated. It is a humble dish, but one of the most innovative street food delicacies and an exciting way to use up leftovers. The platter may not be aesthetically pleasing- here you have in front of you heaping bits of chopped flatbread soaked in spicy gravy, topped with vegetables, meat, or scrambled egg. But it is seriously addictive, aromatic, and heartwarming. You will be coming back for more! But the best experience is watching the street vendor make kothu parotta. It is hard to not notice the musical rhythm of experienced chefs while making kothu parotta. It is cooked on a hot flat griddle, using heavy spatulas that rese...
2 comments
Read more