Monday 19 February 2018

Kerala Style Kanava Roast | Nadan Koonthal Roast | Kerala Style Spicy Squid Roast | Koonthal Ularthiyathu | Calamari Roast

How many of you are fans of this squid or calamari? Most of the hard core non-vegetarians especially from Kerala would love them, especially this Kerala special roast preparation made from it. I'm sorry as some of the vegetarians would find this dish especially the slimy looking fish a bit eerie! There is also a fry preparation made of this which tastes equally yummy :) Even thinking and writing about it evokes so much of childhood memories for me.. Actually during my school days there was a chapter in the Malayalam subject called 'Kadalile Mashikuppi' (meaning the ink bottle in the sea) about this Kanava.. that is what I remember every time I see this fish in the market :) Anyone else remembers that chapter?? So coming to the recipe, this is an easy and yummy preparation which requires only the usual ingredients from the pantry.. And you can make a lip smacking dish that sure will bring you laurels :) 

Preparation Time : 10 minutes

Cooking Time : 50 minutes

Serves : 4 persons 

I Used:

For Marination:

Squid/Kanava/Calamari/Koonthal - ½ kg
Fish Fry masala (optional) - 2 tbsp
Red Chilly powder - 1 tsp
Turmeric powder - ¼ tsp
Pepper powder - ½ tsp
Salt - As Needed
Water - less than a ¼ cup

For Masala:

Coconut Oil
Cumin seeds/Jeerakam
2-3 tbsp
½ tsp
Shallots/Small Onions - 20 nos (sliced)
Tomato - ½ of a medium sized one (chopped)
Ginger-Garlic paste - 1 tbsp
Red chilly powder - ½ tsp
Coriander powder - ¾ tsp
Pepper powder - ½ tsp
Cumin powder - ¼ tsp
Garam Masala - ½ tsp
Salt - As Needed
Curry leaves - 2 sprigs

The Way:

1. Clean the squid and cut it into rings or strips as per your preference. I got the squid cleaned and cut from the fishmonger, so all I had to do was rinse it well. If you are not as lucky and want to get it cleaned, there are many videos in youtube, click here, which can help you

2. Marinate the squid with salt, turmeric powder, red chilly powder and marinate for 1/2 an hour. I usually buy fish in the evening and so marinate them with the required spices and refrigerate them overnight for next day use. This also I did likewise and added 2 tbsp of shallots-garlic-pepper paste that I usually use for fish fry.

3. Take the marinated squid in a pan and add little water (less than 1/4 cup would be sufficient) and pepper powder. Cook over medium flame and then in low flame or about 15-20 minutes or till the squid is cooked. The squid becomes hard when cooked, so that's the cue. Do not overcook it as it becomes hard when overcooked. Once cooked keep the squid aside along with any water if remaining

4. In a pan, heat coconut oil. Splutter cumin seeds. Add the sliced shallots and slit green chilly and saute

5. Once the shallots become translucent (takes about 5-6 minutes) add the ginger garlic paste and saute till the raw smell goes (for about 3-4 minutes)

6. Then add all the spice powders - red chilly powder, coriander powder, cumin powder, pepper powder and garam masala along with little salt (salt is there in the cooked squid, so add accordingly) and saute well. Leave it for a minute or two in low flame

7. Then add the chopped tomatoes and saute. The tomatoes should turn mushy and blend well with the shallots and spices and the masala should get a deep colour (as per your preference). So saute/cook on low flame till that point

8. Now add the cooked squid and give a nice stir  till the masala is coated well evenly. Leave it for a minute or two for the masala to sink in

9. Now add the curry leaves and give a quick stir and switch off the flame

Serve with moru curry, pappad and a thoran of your choice !


1 comment:

  1. Was there a chapter like that? Don't even remember hehe... I like kanava, we call it koonthal, maybe north dialect... :) Love the roast with all those masalas and made in cheriyulli masala... Yum...


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