How to make Squids in Brown Masala - Squids are cooked with a masala made with ingredients sautéed, then ground to give brown gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Squids (स्क्विड ), Fresh coconut (ताज़ा नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

Squids in Brown Masala Recipe Card

Squids in Brown Masala

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Squids in Brown Masala checkout Konkani Calamari Dry, Squid Masala. You can also find more Main Course Seafood recipes like Pomfret Oven Baked, Fish Kozhambu, Classic Seafood Paella, Tandoori Pomfret.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Squids in Brown Masala Recipe

  • Squids rings 200 grams

  • Fresh coconut scraped ½ cup

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Oil 1 teaspoon + 1 tablespoon

  • Black peppercorns 3-4

  • Cloves 3-4

  • Cinnamon 1 inch

  • Star anise 1

  • Fennel seeds (saunf) 1 teaspoon

  • Onions finely chopped 2 medium

  • Dried coconut ( khopra) grated ½ cup

  • Tamarind pulp 1 tablespoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 1½ teaspoons


Step 1

Place squids in a bowl, add salt and turmeric powder, mix well and set aside.

Step 2

Heat 1 teaspoon oil in a non-stick pan. Add peppercorns, cloves, cinnamon, star anise and fennel seeds and sauté till fragrant.

Step 3

Add half the onions and sauté till light brown. Add fresh coconut, mix and sauté till it turns light brown.

Step 4

Add dried coconut, mix and sauté till it turns light brown.

Step 5

Switch off heat, cool the mixture down to room temperature and grind with tamarind pulp and a little water into a fine paste.

Step 6

Heat 1 tablespoon oil in another non-stick pan. Add remaining onions and sauté till translucent.

Step 7

Add marinated squids, mix and sauté for 1-2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well. Add ½ cup water, mix, cover and cook for 5-6 minutes.

Step 8

Add ground paste, mix well, cover and cook for 5-10 minutes.

Step 9

Serve hot.