Koonthal Niracathu, a viral malabar delicacy from Kozhikode, is a tasty, filled ink fishing dish with a spicy inkfish cookion mix and the perfection that is fried.
Kozhikode, the food capital of Kerala, is known for its rich and tasty Malabar kitchen. From the famous Biryanis to the irresistible snacks, each dish bears a unique mix of spices and tradition. Such a viral recipe that has grasped the hearts of grocery lovers is Koonthhal Niracathuor Estated squid: A delicacy in which fresh squid is filled with a spicy, aromatic filling and cooked perfectly.
Koonthal (Squid) Niracathu (filled) is a filled ink fishing dish in the Malabar style, in which the inkfish tubes are filled with a delicious mix of squid, coconut and spices. The filled squid is first cooked and then covered with aromatic spices, which makes it an absolute pleasure for seafood lovers.
This dish has gained massive popularity on social media due to its breathtaking presentation and rich aromas. This is now sold in most tea stalls in Kerala, enjoyed with a cup of hot Sulaimani.
The combination of tender ink fish, juicy filling and aromatic spices makes it a must for seafood enthusiasts.
Whole squid
Steam cooked fabric ink fish
Koonthhal niracathu-fabric inkfish
Kozhikode’s viral recipe: Koonhal Nirachat – fabric ink joy joy
Author: Thasneen
Recipe type: snack
Kitchen: Indian
- Grated coconut ½ cup
- Small onion- 2 (or ½ add a large shallot)
- Fennel seeds- 1 teaspoon
- Oil 2 tablespoons
- Onion, chopped- 1 large onion
- Ginger, grated 1 tsp
- Knoblauch, grated 2 cloves
- Green chilli, chopped- 1 or 2
- Curry leaf 8 leaves
- Ink fishing/tentacle, chopped
- Kaschmiri-Chilipulver- 1 TL
- Turmeric powder- ⅛ TSP
- Coriander powder- 1½ TL
- Salt 1½ TL
- Ground coconut
- Coconut oil 3 tablespoons
- Kashmiri-chilipulver- 1 t
- Turmeric powder- ⅛ TSP
- Salt ½ TL
- Curry leaves- 10 leaves
- I took 8 whole squid.
- If the ink fish are not cleaned, they must be cleaned well.
- We also need the tube and head, so they don’t discard our head.
- Carefully pull your head off the pipe.
- Ink is hanging under your head, removing it carefully and discarding it.
- In the tube there is an internal shell or pen, it looks like plastic, carefully pulls it out of the tube and unpacked it.
- There is a little difficult thing in the tentacles above the head, it is called beak. If you press where the tentacles meet on your head, your beak will come out, this has to be thrown away.
- Next, the pink skin has to be removed, the finger carefully pulling out the skin and leaving it slightly.
- Wash the squid inside and outside thoroughly under running water.
- There are fins on both sides of the tube, we can remove- can be added while the filling is made. If there are long tentacles, cut it too.
- Chop fins and tentacles and keep aside.
- To a mixer, add the grated coconut, small onions and fennel seeds and do not crush them into a smooth paste. Keep it aside.
- Place a pan over medium heat, add oil.
- Add chopped, ginger, garlic, green chilli, curry leaves and ½ teaspoon salt in front of the onion.
- Fry until onions are slightly golden.
- Add the chopped ink forced parts, combine well and cook for a few minutes.
- Add the spices: Kashmiri -Chilipulver, turmeric powder, coriander powder and salt.
- Combine well and cook for 2 minutes.
- If you want the filling to be very sharp, add hot regular chilli powder.
- Now add the shredded coconut mixture, combine well and cook for a few minutes.
- This is a dry mix. Keep the filling aside and let it cool.
- Take the inkfish tube, fill the filling into the tube.
- Don’t put it on by doing this while the steam cooking comes out.
- Now take your head and hold it on the tube.
- Attach your head to the pipe with a tooth pimple.
- Place all filled squid on a steamer.
- Put 1 ½ cups of water in a large pan, put the steamer over the pan and close with a lid.
- Cook for 10 to 15 minutes.
- Take the steamer out of the pan.
- Now the final cuisine: place a pan over medium heat, add coconut oil.
- Add Kashmiri chilipules, turmeric powder, salt and curry leaves.
- Fry 2 minutes.
- Place the cooked filled squid on this masala and carefully coat the squid.
- Turn the squid around and let all the sides pass well, fry the pan for a few minutes until the squid becomes golden brown in the color. Avoid frying the squid.
- Enjoy Koonthal Niracathu or fabric inkfish while it is warm while you dive into the Masala and have it tastes absolutely delicious.
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