Friday, November 14, 2014

Squid Roast | Kerala Kanava Roast | (Calamari / Koonthal Roast)

One of the dishes that is quite famous in kerala is squid roast. It is one of the seafood delicacies, which I haven't tasted or tried before. Jany likes to explore all kinds of seafood, hence I tried this.  It tasted awesome and now I am planning to try different recipes with Squid. Here we go for the recipe:
Squid -  250 grams 
Tomato - 1 
Fennel Seeds - 1/4 tsp or Fennel Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp 
Chilli Powder - 1 tsp 
Garama Masala - 1/4 tsp 
Pepper Powder - 1/4 tsp 
Curry Leaves - few springs
For the Masala: 
Shallots - 10 
Green Chilli - 1 
Ginger - 1/2 inch 
Garlic - 2 Clove 
Black pepper - 1/2 tsp(Optional)
1. Clean the squid and cut it into rings. Grind the items under 'For Masala' to a smooth paste. In a pan add some oil and allow the fennel seeds to splutter. Then add the curry leaves and onion masala paste. Saute it until the onion turns golden brown. (Can add little salt to make the onion cook faster)
2. Now add the tomato and saute it. Once the tomato mashes well add the chilli powder, turmeric powder and garam masala. 
3. Now add the squid and mix it once with the masala. The squid leaves out enough water for it to cook. So it is not required to add water. Cook for 6 to 8 mins until the squid masala thickens. If required sprinkle the fennel powder, pepper powder and give a quick mix. Switch off the flame.
Serve it with rice, roti or bread. I served it with whole wheat bread and it tastes yummy.

Points to remember:
  • The squid leave out enough water, hence don't add water to cook the squid.
  • You can use fennel powder, pepper powder instead of whole pepper and fennel.
Warm Regards,
Happy's Cook - Divya

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