Koonthal means Squids in Malayalam. This recipe is a spicy squid roast coming all the way from Kerala.

KOONTHAL ROAST

Components

300 grams squid rings
2 tablespoons coconut oil
1 tsp mustard seeds
1 tablespoon carefully chopped ginger
2-3 green chillies, slit
10-12 garlic cloves, vertically sliced
15-20 curry leaves
2 large onions, thinly sliced
Salt to taste
1 big tomato, sliced
1 tsp red chilli powder
1 tsp coriander powder
1 tsp fennel (saunf) powder
1/2 tsp crushed black peppercorns
1/2 tsp garam masala powder
1/4 tsp turmeric powder

Technique

1. Heat coconut oil in an earthen pot. Add mustard seeds and let them splutter. Include ginger, green chillies, garlic and curry leaves and sauté for a minute.
2. Include onions and salt and mix well. Cook till the onions turn translucent.
3. Add tomato, mix and cook till it turns soft and pulpy.
4. Add red chilli powder, coriander powder, fennel powder and crushed black peppercorns and garam masala powder and mix well. Prepare for 1 minute.
5. Include the squid rings and sauté on high heat for 2-3 minutes. Add 1/2 cup water, mix and cook for 3-4 minutes.
6. Include turmeric powder and blend well. Prepare for 3-4 minutes or till the mix turns dry.
7. Transfer in a serving bowl and serve hot.

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