Squid Masala (Mankyo Masala) is a spicy and tangy curry, made with tender squid cooked in a semi-thick onion-tomato masala. In Goa, we call squid Mankyo in Konkani, but many readers know it as calamari, so this dish is also called Calamari Masala.
My squid masala recipe is made with simple, everyday ingredients and is ready within 30 minutes. A staple in Goan cuisine with restaurant-style flavours. Serve it with Pan, poi, or rice.
I make this often because squid cooks very fast and doesn't need any marination. On most Sundays, it is usually Goan fish curry, mackerel fry, or chicken xacuti...but last week my kids asked for mankyo masala.
I made this along with squid chilli fry, and both turned out delicious. For more Goan seafood recipes, try my Goan Ambot Tik, Goan Prawn Curry, Stuffed Mackerels, and Recheado Fish Fry.
Quick Look: Squid Masala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~183 kcal per serving (based on nutrition panel)
- Cook Method: sauté onions and garlic → add tomatoes and cook → add spice powders and cook masala → add squid and cook until tender and coated with masala → Finish with lemon juice and coriander leaves.
- Flavour Profile: Spicy and tangy
- Difficulty: Easy, great for busy days
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Disclaimer: AI summaries may contain errors. Please check the original Squid Masala recipe for accurate steps.
Why you'll love this recipe!
- Quick and easy: Squids or calamari cook fast, like within 5 minutes, and no marination is required. On busy days, this is the curry that saves me.
- Made with simple everyday ingredients: All it needs are onions, tomatoes, and some basic spices. Kokum adds that tangy Goan coastal restaurant flavour. If you don't have kokum, add tamarind or lemon juice.
- Family favourite: My kids call this "Sunday squid masala." They enjoy it with pav or poi. It is one of those simple meals that makes everyone happy at the table.
- Whether you know it as squid masala, calamari masala, or Goan squid masala, this recipe works for all three because the base masala is the same Goan-style onion-tomato gravy.
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Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Squids: Also known as Mankyo or Calamari. I stay in Goa, so fresh squid is easily available. But you can also use frozen ones. Thaw and pat dry before cooking them. Cleaning squid is simple. You can buy it pre-cleaned or clean it yourself. I have shared a step-by-step tutorial on how to clean squid if you like to learn.
- Kokum: A souring fruit used in many Goan curries like Goan fish curry, Goan prawn curry, and Goan ambotik. It gives this squid masala a lovely tang and authentic coastal taste. If you don’t have kokum, add tamarind or lemon juice.
- Kashmiri red chilli powder: I have added Kashmiri red chilli powder for a bright red colour, which is less spicy. You can substitute it with any other red chilli powder, but add it as per taste, as some brands are spicier than others.
- Garam masala powder: I used the same garam masala powder that I use for my chicken recipes or any non-vegetarian recipes. Every garam masala powder is different, so add the one that you use for non-vegetarian recipes.
How to make Squid Masala with Step-by-Step Photos
This recipe shows you how to make Goan-style squid masala step-by-step. You can use fresh squid or calamari, both work the same.
Step 1: Heat 2-3 teaspoon oil in a pan over medium heat. Add onions and garlic (image 1). Stir and cook until onions are lightly golden. Add ginger-garlic paste (image 2). Cook it for a minute to remove the raw smell.
Step 2: Add tomatoes and salt (image 3). Stir and cook until the tomatoes are soft and pulpy (image 4). If it sticks at the bottom, add a little water and stir. Cook until it starts to leave oil from the sides.
Step 3: Add turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala powder (image 5). Cook for 2 minutes (image 6). Add water to adjust the consistency of the masala (image 7).
Tip: Do not add too much water at this stage, as the squid will release some water while cooking. This is a semi-thick curry; you can add more water later if needed. Cook it for a minute.
Step 4: Add squid and kokum (image 8). Combine (image 9). Cover and cook for 5 minutes, or until the squid is cooked through (image 10). Keep an eye on squids; they cook fast, so do not overcook them.
Step 5: Add lemon juice, green chillies, and coriander leaves (image 11). You can also add ¼ teaspoon pepper powder here for extra heat.
Step 6: Combine and cook it for a minute. Remove from heat (image 12). Squid or calamari masala is ready. Enjoy with Pav, Poi, bread or rice.
Tips to Make the Best Goan Style Squid Masala
- Don’t overcook this Goan squid curry. Squid cooks really fast, within 4-5 minutes. If you cook it longer than required, it turns rubbery. I always switch off the flame as soon as it is soft.
- When your masala is ready and starts leaving oil, it is time to add the squid. Mix, cover, and cook just for a few minutes. It keeps the texture perfect and juicy.
Recipe FAQs
Yes, this is mildly spicy. But don’t worry, it’s also packed with delicious flavour and aroma. You can easily adjust the heat by adding more or less chilli powder.
In my home, we serve it with pav for an easy dinner. You can also serve it with steamed rice, poi (Goan bread), or chapati. Don't forget a fresh salad like this cucumber-tomato salad or lime wedges on the side to complete the meal.
You can make the onion-tomato masala in advance. Do not add squids. Store it in the refrigerator for a day. You can clean the squid and cut them into rings a day earlier and freeze them. Thaw it the next day, heat the masala, add squids, cook, and serve.
Yes, both are the same ingredient. In Goa, we call it Mankyo. In India, many people call it squid, and in other countries, it is called calamari.
Recipe Card
Squid Masala Recipe (Calamari Masala)
Equipment
- 1 Heavy bottom pan with lid
Ingredients
- 500 grams of fresh squid frozen works too
- 2-3 teaspoon oil
- 2 onions chopped
- 1 teaspoon chopped garlic
- 2 teaspoon ginger-garlic paste
- 2 tomatoes
- ½ teaspoon salt
- ¼ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 3-4 kokum
- 1 teaspoon lemon juice
- 2 green chillies
- 1 tablespoon chopped coriander leaves
Instructions
- Heat 2-3 teaspoon oil in a pan over medium heat. Add onions and garlic. Stir and cook until onions are lightly golden. Add ginger-garlic paste. Cook it for a minute to remove the raw smell.2-3 teaspoon oil, 2 onions, 1 teaspoon chopped garlic, 2 teaspoon ginger-garlic paste
- Add tomatoes and salt. Stir and cook until the tomatoes are soft and pulpy. If it sticks at the bottom, add a little water and stir. Cook until it starts to leave oil from the sides.2 tomatoes, ½ teaspoon salt
- Add turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala powder. Cook for 2 minutes.¼ teaspoon turmeric powder, 2 teaspoon Kashmiri red chilli powder, 2 teaspoon coriander powder, 1 teaspoon garam masala powder
- Add water to adjust the consistency of the masala. Do not add too much water at this stage, as the squid will release some water while cooking. This is a semi-thick curry you can add more water later if needed. Cook it for a minute.
- Add squid and kokum. Combine. Cover and cook for 5 minutes, or until the squid is cooked through. Squids cook fast, do not overcook.500 grams of fresh squid, 3-4 kokum
- Add lemon juice, green chillies, and coriander leaves. You can also add ¼ teaspoon pepper powder here for extra heat. Combine and cook it for a minute. Remove from heat. Squid or calamari masala is ready. Enjoy with Pav, Poi, bread or rice.1 teaspoon lemon juice, 2 green chillies, 1 tablespoon chopped coriander leaves
Video
Notes
- Don’t overcook this Goan squid curry. Squid cooks really fast, within 4-5 minutes. If you cook it longer than required, it turns rubbery. I always switch off the flame as soon as it is soft.
- When your masala is ready and starts leaving oil, it is time to add the squid. Mix, cover, and cook just for a few minutes. It keeps the texture perfect and juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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