Roasted Koonthal/Squid

Ingredients

Squid/Koonthal: 500gms

Garam masala: ½ tsp

Turmeric powder: ¼ tsp

Kashmiri chilli powder: 1tbsp or as per your tolerance

Oil: 1tbsp, 4tbsp and 2tbsp

Salt: needed

Onion: 2 medium sized

Green Chilli: 3

Tomato: 1

Coriander leaves chopped: few

Lemon Juice: 1tbsp

Method Of Preparation

Marinate squid for at least 20minutes with turmeric powder, chilli powder, garam masala, salt, lemon juice and 1tbsp oil.

Heat 4bsp oil in a wide pan; add the marinated squid to it. Put in medium flame and stir occasionally till it gets done.

Heat another wok and add 2tbsp oil; add thinly chopped onion to it. Saute till it goes transparent and add the fried squid to it. Stir in for 3-5minutes in medium flame and then add green chilli, coriander leaves and tomato to it. Stir for 2 minutes. Switch off the flame. Don’t mash the tomatoes.

Serve hot with chappathi/roti.

Squid/Koonthal Masala

Ingredients

Squid (head pieces & side wing piece): 500gms

Onion: 1 big

Tomato: 1

Ginger & garlic paste: 1tbsp

Green chilli crushed: 2

Carrot: 1

Capsicum: 1

Turmeric powder: 1tsp

Chilli powder: 1 ½ tbsp.

Coriander powder: 2tbsp

Garam Masala: 1tsp

Curry leaves: few

Coriander leaves: few

Salt: needed

Coconut Oil: 4tbsp

Method Of Preparation

Clean, cut and wash the squid pieces.

Take a pan, add squid pieces to it.

Then add chopped onion, tomato, ginger garlic paste, crushed green chilli, diced capsicum and carrot, chilli powder, turmeric powder, coriander powder, garam masala, salt, curry leaves and 2tbsp coconut oil.

Mix this well with hand and keep on stove and close with a lid.

(If needed you can sprinkle some water, water will be produced from squid)

Once it is well heated lower the flame. Stir occasionally.

When the gravy becomes thick and coated well with squid, add 2tbsp coconut oil, curry leaves and coriander leaves. Close with a lid and switch off the flame.

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria

Squid Tikka Masala

Ingredients

Squid/Koonthal: 800gms

Onion: 1+1 (1 for marinating and 1 while frying)

Capsicum: 1+1 (1 for marinating and 1 while frying)

Tomato: 1

Coriander leaves: few

Oil: 4-6tbsp

Marinating masala

Onion: 1 small

Tomato: 1 small

Lemon juice: 3tbsp

Yogurt: 3tbsp

Kashmiri Chilli powder: 2tbsp

Garam Masala: 1tsp

Cardamom: 3 pods

Cumin seeds: 1tsp

Coriander leaves chopped: 3tbsp

Green Chilli: 1

Garlic: 3 cloves

Salt: needed

Method of Preparation

In a blender add onion, tomato, lemon juice, yogurt, Kashmiri chilli powder, garam masala, cardamom, cumin seeds, coriander leaves, green chilli, garlic and salt.

Blend this to a smooth paste.

Cut the squid into round pieces and wash and drain.

Cut 1 onion and 1 capsicum into cubes

In a bowl add squid, capsicum and onion.

Marinate squid, capsicum and onion with above blended mix. Keep for about 2 hours.

Cut the 1 onion, capsicum and tomato in cubes and keep aside.

Heat oil in a wide non stick pan, add in the marinated squid.

Keep in low flame without closing the lid. Stir occasionally, till you get the gravy well coated with squid and other veggies. If needed, you can add 2tbsp more oil to it.

Keep stirring in low flame till you get it dry. Then add the onion, capsicum and tomato cubes.

Keep in medium flame to about 5 more minutes until all are well mixed.

Switch off the flame and add chopped coriander leaves.

Note: it is necessary to use a wide non stick pan. Keep the flame in low and stir occasionally till you get it done.

Sending to Guest Quest Event at Amina Creations

Sending to Kerala Kitchen Event hosted by Jehanne, The cooking Doctor, started by Rose and Ria

Squid Thoran

Ingredients

Squid/Koonthal/Kanava: 2 cups (cut into very small pieces*)

Green Chilli: 3

Onion chopped: 1 small

Turmeric powder: ¼ tsp

Garlic: 3 cloves

Coconut grated: ½ cup

Coconut Oil: 3tbsp

Curry leaf: few

Method of Preparation

Heat a pan, add oil and add finely chopped onion.

When it turns slight brown add curry leaf, turmeric powder and squid pieces.

Low the flame and close with the lid (don’t add water, as squid will produce water)

Stir occasionally.

Meanwhile, in a blender add grated coconut, garlic and green chilli.

Blend it coarsely. And keep aside.

When the squid pieces is done and becomes dry add the blended coconut mix.

Stir and switch off the flame.

Serve hot.

Note: * I usually make squid thoran with the head piece

Sending this to Kerala Kitchen Event at Ramyas Space

Squid/Koonthal Roast

Ingredients

Squid: 750gms (cleaned and cut into pieces)

Onion: 3

Tomato: 2

Green Chilli: 2

Garlic paste: 1tbsp

Ginger paste: 1 tbsp

Curry leaves: few

Coriander leaves: 1 string

Turmeric powder: 1 tsp

Chilli powder: 1tbsp

Coriander powder: 2tbsp

Garam Masala: ½ tsp

Salt: needed

Coconut oil: 3-4 tbsp

Method of Preparation

Heat oil in a pan and add chopped onions and salt.

When it turns brown add garlic and ginger paste.

Stir for a while and add chopped tomato and few curry leaves.

When tomato gets cooked add garam masala, turmeric powder, chilli powder and coriander powder.

Stir for 1 minute and add washed and drained squid pieces.

Stir well and add ¼ cup water and close with a lid.

Cook in low flame till the squid is cooked and gravy becomes dry.

Add coriander leaves, split green chilli and fresh curry leaves. Close with a lid and switch off the flame.

Delicious squid gravy is ready to serve.

Squid/ Koonthal Fry

Ingredients

Squid/ Koonthal: 500gms (cleaned and cut into round pieces)

Chilli powder: 1-2tbsp

Turmeric powder:  1tsp

Onion: 2

Green chilli: 2

Coconut oil/ Any refined oil: 3-5 tbsp

Salt: needed

Curry leaves: few

Coriander leaves: few

Method of Preparation

In a bowl, add chilli powder, turmeric powder, salt, thinly sliced onion, curry leaves, green chilli and 1 tbsp oil.

Mix well with hand.

Add washed and drained squid/ koonthal pieces. Marinate to about 1 hour.

Heat 3-4 tbsp oil in a pan, add the marinated squid pieces.

Low the flame and stir occasionally till it gets cooked.

Don’t deep fry it. If shallow fried you will get all the masala coated on squid.

Switch off the flame when it is cooked and the masala gets coated on it.

Garnish with chopped coriander leaves.

Sending this to Christmas Delicacy at julies space