Friday, October 19, 2012

Squid Roast - Kerala style (Koonthal masala)


Squid    -  1/2 kg

Coconut pieces - 1 cup

onion      - 1 medium

Tomatoes -  2 medium

Green chilli - 2 nos

Ginger chopped - 1tsp

Garlic paste        -  1 tsp

Curry leaves

Coriander powder  - 1 tbsp

Chilli powder          - 1 tsp

Pepper powder         - 1 tsp

Garam masala           - 1/2 tsp

Turmeric powder        - 1/4 tsp




Clean and cut squid into square or round pieces.  Pressure cook squid along with coconut pieces, pepper powder, turmeric powder, and salt. Cook till one whistle (don't overcook squid, otherwise it becomes hard)

Heat coconut oil in a kadai. Saute  onion, green chillies, ginger, garlic and curry leaves. When onion turns brown in colour, add  coriander powder, chilli powder and  garam masala and in a low flame saute  for 1 minute. Now add tomatoes to this. When tomatoes are all cooked and turns mushy, add cooked squid to this. Close the lid and cook for 2 minutes in a low flame. Serve hot with rice, appam or chapathi.



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