KERALA KOONTHAL ROAST ( KANAVA / CALAMARI / SQUID ROAST)

Serves : 2
Ingredients

1. Squid-cleaned and cut into rings- 500 gms
2. Curry leaves- 2 sprigs
3. Tomato chopped- 1 small
4. Kashmiri chili powder- 1 to 1.5  tsp( or to taste)
5. Turmeric powder-1/4 tsp
6. Coriander powder- 1 tsp
7. Black pepper powder-1/2 tsp
8. Garam masala powder-1/4 tsp
9. Fennel powder-1/4 tsp
10. Salt to taste
11. Oil- as required

For masala paste

1. Shallots- 12 to 15 nos
2. Green chilies- 1 or 2 nos ( according to taste)
3. Ginger- 1″ piece
4. Garlic- 2 large cloves

Method

• Combine all the ingredients listed under ‘For masala paste’ and grind to form a coarse paste.

• Heat oil in a pan and add the masala paste and curry leaves.Saute until it turns golden brown.
• Next add tomato, cook until it turns mushy.

• Reduce the flame to low and add chili powder,turmeric powder and coriander powder.Saute for about 2 minutes.

• Add squid and salt to taste ,mix well.Cook until it is almost done.

• Add garam masala and fennel powder.Cook for few more minutes or until the masala coats the squid rings.Add more curry leaves, if desired.