Saturday, September 12, 2015

Spicy Squid Masala Recipe | Kanava Masala | Koonthal Masala | Calamari Masala

We almost settled now after coming from Paris. As always weekdays are busy, sending Happy to school and then rushing to office. Today I managed to click few recipes for the blog. I also clicked a kozhukattai recipe, which I will be posting in the coming days for Vinayagar Chathurthi. Today's post is about a semi dry squid masala. Squid is one of our recent favourite seafood. I started exploring different recipes using squid. Already I have posted Kerala squid roast. Both the recipes turned out very well and increased our love towards squid. Let's go for the detailed preparation steps:
Ingredients:
Squid -  250 grams 
Onion - 1 (Chopped) 
Tomato - 1 large
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp 
Salt - as required 
To Grind: 
Whole Pepper Corns - 1 tbsp 
Fennel seeds - 1 tsp 
Cumin seeds - 1 tsp 
Green Chilli - 1 or 2 
Coconut - 1 tbsp(Optional) 
Method:
1. Clean the squid and cut it into squares or rings. Grind the items under 'To Grind' to a smooth paste. In a pressure cooker, add the squid along with ginger garlic paste and turmeric powder. Pressure cook it for 3 to 4 whistles with little water. 
2. Meanwhile in a pan add some oil and add the chopped onion.Saute it until the onion turns golden brown. (Can add little salt to make the onion cook faster) Then add the ground masala and saute it until the raw smell leaves.
3. Then add the chilli powder and the cooked squid along with the water. Add the chopped tomato.
4. When everything starts boiling, close it with a lid and cook for 3 to 4 mins. Finally sprinkle the torn curry leaves and mix it once.  Once the gravy thickens switch off the flame. 
The Spicy squid masala can be served as a side dish for rice, chapathi. I served it with Idli for dinner.
Points to remember:
  • If you prefer it with little gravy, then you can add little more coconut and switch off the flame before the gravy dries.
  • Adding tomato towards the end gives nice flavour to the masala. 
  • Fennel seeds helps to overcome the smell from the kanava. So generously use it without skipping.
Warm Regards,
Happy's Cook - Divya

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