Squid Curry – Bhondhas Khajipu

Last Updated on May 15, 2020 by Babita

Mangalorean style Squid Curry also known as Bhondhas Khajipu is a coastal recipe which combines generous amount of coconut with spices served over hot rice.

My experience with squid curry is totally American. My mom never made this when we were kids, and even for self-confessed seafood fanatic like me squid looked and represented an alien. It was only during one of my mom’s earlier trips to US and subsequently the Asian store, she told me that squid curry was common in the Mangalorean (South Karnataka, India) cuisine. That was all I needed to hear. I put my fears to rest and since then I have been making squid curry.

Squid, is known as Bhondas in my native language Tulu

It is prepared with coconut base similar to the Sardine Curry. It has an intense aroma and I don’t think it is for everyone. I however, love it more in the curry than frying it. The curry version reminds me of Mandli fish curry (small golden fish which I am presuming is available only in Bombay). For those who have never had squid before, trust me and take a leap of faith. Make it today and let me know what you thought of this recipe. Enjoy !!

The Ingredients for Squid Curry (Bhondhas Khajipu)

Is pretty basic and the same for all Mangalorean Seafood Curry. The other reason I like this curry recipe is because we don’t add oil to the curry while making it. Whatever oil you see is natural oil either from the coconut or the seafood/fish we use.

1 lbs of cleaned squid
2 Potatoes (optional)
1 1/2 tbsp coriander seeds
1 tsp cumin
6-7 dry red chilies (preferably Bedaki chilies)
1/2 tsp whole black pepper
1/4 tsp fenugreek seeds (methi seeds)
1/4 tsp ajwain/thymol/bishop’s weed ( you can substitute it with oregano )
3 cloves of garlic
1 1/4 cups fresh or frozen grated coconut
1/2 onion or 1 small onion
1/2 tsp turmeric
3-4 pieces of dry tamarind (1 tsp of tamarind pulp)
salt as per taste
1 tbsp oil

Preparations:

• Roast dry red chilies, coriander seeds, cumin, black pepper, fenugreek seeds, ajwain separately with a little bit of oil for couple of seconds and set it aside to cool.
• Lightly roast the grated coconut and set it aside along with the above ingredients.
• In a blender/mixer add roasted coconut, all the other roasted spices, garlic, onion, tamarind into a fine paste with the water. Add more water if required (remember the consistency has to be of a paste and not watery).
• Heat a flat bottom casserole or a small stock pot. Add the blended curry paste.
• Add 3 cups of water to the paste and let it  boil on medium-high for 5 minutes allowing all the flavors to blend.
• Next add the potatoes and cook them until done.
• Add the squid slices to the curry and allow it to simmer for another 10 minutes.
• Serve your squid curry hot with red or parboiled rice.

Useful suggestions:

• Do not overcook squid. The texture will be very chewy.
• Squid has a very intense flavor and aroma, so if you are not a very seafood kind of person you may be a little put off with it.
• Squid has a center bone which is very transparent and difficult to see, but you can feel it if you run your fingers along the center. Remove that bone. If you are not able to do it better have it cleaned in-store or buy frozen.

Continue to Content

Squid Curry Mangalorean Style | Bhondhas Khajipu

Yield: 8

Prep Time: 7 minutes

Cook Time: 30 minutes

Total Time: 37 minutes

Mangalorean style Squid Curry also known as Bhondhas Khajipu is a coastal recipe which combines generous amount of coconut with spices served over hot rice.

Print

Ingredients

• 1 lbs of cleaned squid
• 2 Potatoes (optional)
• 1 1/2 tbsp coriander seeds
• 1 tsp cumin
• 6-7 dry red chilies (preferably Bedaki chilies)
• 1/2 tsp whole black pepper
• 1/4 tsp fenugreek seeds (methi seeds)
• 1/4 tsp ajwain/thymol/bishop’s weed ( you can substitute it with oregano )
• 3 cloves of garlic
• 1 1/4 cups fresh or frozen grated coconut
• 1/2 onion or 1 small onion
• 1/2 tsp turmeric
• 3-4 pieces of dry tamarind (1 tsp of tamarind pulp)
• salt as per taste
• 1 tbsp oil

Instructions

1. Roast dry red chilies, coriander seeds, cumin, black pepper, fenugreek seeds, ajwain separately with a little bit of oil for a couple of seconds, and set it aside to cool.
2. Lightly roast the grated coconut and set it aside along with the above ingredients.
3. In a blender/mixer add roasted coconut, all the other roasted spices, garlic, onion, tamarind into a fine paste with the water. Add more water if required (remember the consistency has to be of a paste and not watery).
4. Heat a flat bottom casserole or a small stockpot. Add the blended curry paste.
5. Add 3 cups of water to the paste and let it boil on medium-high for 5 minutes allowing all the flavors to blend.
6. Next, add the potatoes and cook them until done.
7. Add the squid slices to the curry and allow it to simmer for another 10 minutes
8. Serve your squid curry hot with red or parboiled rice.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 222Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 132mgSodium 143mgCarbohydrates 32gFiber 4gSugar 13gProtein 12g

BabsProjects.com provides nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although BabsProjects.com attempts to provide accurate nutritional information, please remember these are estimates only.

Did you make this recipe?

Mention @babsprojects or tag #babsprojects