How to make Konkani Calamari Dry -

Squid curry made the Konkani way flavoured with sambhar powder.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Squids (स्क्विड ), Scraped coconut (कसा हुआ नारियल)

Cuisine : Goan

Course : Main Course Seafood

Konkani Calamari Dry

Konkani Calamari Dry Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Konkani Calamari Dry Recipe

  • Squids squids 4-5 large

  • Scraped coconut 1/2 cup

  • Onion finely chopped 1 medium

  • Tomato finely chopped 1 medium

  • Ginger-garlic paste 1 teaspoon

  • Sambhar powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Cloves 2-3

  • Cinnamon stick 1/2 inch

  • Black peppercorns 5-6

  • Ginger 1 inch piece

  • Salt to taste

  • Oil 2 tablespoons

  • Lemon juice 1 teaspoon

  • A sprig of coriander for garnish


Step 1

Take calamari in a large bowl. Add salt and turmeric and keep aside for 10-15 minutes to marinate.

Step 2

Heat oil in a nonstick pan. Add cloves, black peppercorns, cinnamon and half the chopped onions and sauté till golden brown.

Step 3

Add coconut and sauté for 2 minutes.

Step 4

Cool and grind to a fine paste. Add some water if required.

Step 5

Heat remaining oil in a nonstick pan. Add onions and sauté till golden brown in colour.

Step 6

Add ginger garlic paste and mix. Add tomatoes and salt and sauté for 2 minutes.

Step 7

Add calamari and mix. Add sambhar powder, red chilli powder and garam masala and mix.

Step 8

Cover and cook for 2-3 minutes.

Step 9

Add ground masala and mix well. Cover and cook for 5–10 minutes or till squids are well cooked.

Step 10

Add lemon juice and mix well.

Step 11

Garnish with coriander and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.