Squid roast. Squid Roast in Kerala Style - Squid roasted with lot of flavors. A wide variety of roast squid options are available to you, such as drying process, packaging, and certification. See great recipes for Squid Roast too!
Squid roast is also called Koonthal roast or Kanava roast in Kerala.
It is spicy and of course, traditional!
Learn how to cook squid roast in this recipe.
You can have Squid roast using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients of Squid roast
- Prepare 1 of . Squid (koonthal) - 700 grams (cleaned and cut into pieces).
- Prepare 2 of . Onion - 1 chopped.
- You need 3 of . Tomato - 1/2 chopped.
- It's 4 of . Ginger - garlic crushed - 1 tbspn.
- You need 5 of . Oil - 2 tbspn.
- It's 6 of . Turmeric powder - 1/4 tspn.
- It's 7 of . Coriander powder - 1/2 tbspn.
- Prepare 8 of . Red chilli powder - 1 tbspn.
- It's 9 of . Garam masala - 1/2 tspn.
- It's 10 of . Pepper powder - 1/2 tspn.
- It's 11 of . Water - 1/2 cup.
- You need 12 of . Some curry leaves.
- Prepare 13 of . Greenchilli - 1.
- Prepare 14 of . Salt to taste.
Squid Roast/Kerala style Kanava Roast/kerala style koonthal Roast/kanava varattiyath. ingredients Squid roast or kanava roast, an amazing kerala seafood recipe. This is a dry recipe but, can also be. Squid Roast (Koonthal Roast / Kanava Roast). Squid is one of the all-time seafood delicacies.
Squid roast instructions
- Heat oil in a pan. Add crushed ginger - garlic, greenchilli, curry leaves and chopped onions. Saute till soft and golden brown colour..
- Then add chopped tomatoes. Mix well and cook till soft..
- Add turmeric powder, coriander powder and red chilli powder. Saute till raw smells disappear..
- Add cleaned squid and water. Combine well. Cover and cook for 5 - 10 minutes on low flame..
- Open the lid and cook till the water dries off..
- Mix well and add garam Masala and pepper powder. Combine well for 5 minutes. Tasty squid roast is ready. Serve hot..
Squid roast is also called Koonthal roast or Kanava roast in Kerala. Grilling squid is, in theory, incredibly simple. The challenge, though, lies in getting the naturally very wet squid to brown before it overcooks into chewy oblivion. Here are keys to searing squid on the grill. The squid cook quickly, and are done as soon as the tubes puff up and the tentacles are firm.