Goan Squid Masala (Mankyo Masala) is a spicy and tangy semi-thick squid curry. In Goa, we call squid "Mankyo" in Konkani. It is also known as calamari in many countries. Tender squid is cooked in spicy onion tomato masala. It 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.
This Goan squid masala recipe is so quick to make, squid cooks fast and doesn't need marination. Every Sunday, I make something special, and most days it is Goan fish curry, mackerel fry, or chicken xacuti.
But this week, on my kids' request, I made this mankyo masala along with squid chilli fry, 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: Goan 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 really fast, like within 5 minutes, and no marination is required, like we did in our chicken masala recipe. On busy days when I don’t want to spend hours in the kitchen, this curry saves me.
- Authentic Goan flavours with simple everyday Ingredients: All it needs are onions, tomatoes and some basic spices. Kokum adds that tangy coastal restaurant flavour. Don’t have kokum, add tamarind or lemon juice.
- Family favourite: In my home, everyone, especially the kids, loves this Goan mankyo masala. We eat this spicy and tangy curry with pav or rice. It is one of those simple meals that makes everyone happy.
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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
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 love this mankyo masala with pav for an easy dinner. Or serve it with steamed rice, poi (Goan bread) or chapati. Don't forget a fresh salad like 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.
Recipe Card
Goan Squid Masala Recipe (Mankyo 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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