Today I am sharing the recipe Koonthal Roast / Kanava Roast / Kerala style spicy squid roast. This is my favorite squid / kanava / koonthal recipe and it goes very well with chapathi.
Squid / Kanava / Koonthal ~ 1 kg
Onions ~ 2 nos ( Medium sized )
Green chillies ~ 4 nos
Garlic ~ 5-6 cloves
Ginger ~ a medium sized piece
Tomato ~ 1 no ( Large sized )
Kashmiri chilly powder / Charadan mulaku podi ~ 1 tbsp ( Note: If you are using the regular chilly powder , then use 1/2 tbsp - 3/4 tbsp or according to your spice preference. )
Coriander powder ~ 1 1/2 tbsp
Black pepper powder ~ 1 1/2 tsp
Turmeric powder ~ 3/4 tsp
Garam masala ~ 1/2 tsp ( Note: If possible, use home made garam masala.)
Grated coconut ~ 1/2 cup ( Optional )
Salt to taste
- First clean the squid and slice it into rings and then drain it nicely.Next mix the squid with 1/2 tsp pepper powder, 1/2 tsp turmeric powder, curry leaves, crushed ginger and garlic and salt and then pressure cook the squid in a medium flame, without adding any water for just 1 whistle and keep it aside for the pressure to release automatically.
- Meanwhile heat oil in a pan and add sliced onions and chopped green chillies and saute till onions become light brown in color. Then lower the flame and add red chilly powder, coriander powder, 1 tsp pepper powder, 1/4 tsp turmeric powder and fry for about a minute or till the powders turn dark in color.
- Next add chopped tomatoes, along with little salt and fry till tomatoes are nicely done. When the tomatoes are nicely done, add grated coconut, garam masala and cooked squid along with the water left in pressure cooker and cook uncovered for another 5-10 minutes or till the gravy thickens.