Squid Roast (Koondal roast)

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Koondal Roast Close Up

  1. Squid – ½ KG cleaned and Cut into rings
  2. Turmeric- ½ tsp
  3. Kashmiri Chilli Powder- 2 tsp
  4. Chicken Masala- 1 table spoon
  5. Jeera Powder-1/2 tsp
  6. Pepper powder – ½ tsp
  7. Garam masala- ½ tsp
  8. Onion-2-3 Nos Sliced
  9. Tomato- 2 Nos chopped
  10. Ginger- 1 inch chopped
  11. Garlic- 6-7 chopped
  12. Chili – 3 – 4 Nos
  13. Lemon juice -1table spoon
  14. Mustard- ½ tsp
  15. Curry leaves – 2 sprig
  16. Coconut Pieces – 2 table spoon
  17. Coconut milk – (thick) 1/2 cup
  18. Oil – 2 table spoon
  19. Salt –to taste

Preparation:

  1. Take the cleaned Squid rings and marinate with little chili powder, turmeric powder, lemon juice and salt. Keep it for ½ an hour.
  2. Heat oil in a pan, add mustard and let it sputter. Add coconut pieces and fry for few minutes, add ginger and garlic chopped sauté till the raw smell leaves. Add onion and stir well till it become light pink in colour. Add dry powders Chicken Masala, jeera powder, remaining chili powder & turmeric powder, pepper powder and stir for few minutes. Add tomato and sauté till it become mushy and the oil start coming to the surface. Add the coconut milk and let it boil and reduce. Add salt as required.
  3. Add squid to the masala mix and cook it for few more minutes. Take care not to overcook the Squid as it turns rubbery. We should cook it for 4-5 minutes (or can be precooked in a cooker for 4-5 whistle and then add to the masala mix).
  4. When the masala coats the squid add the lemon juice, garam masala, Green chili and mix well. Remove from the stove. Drizzle with little coconut oil (optional).Decorate it with curry leaves, coriander leaves. Serve hot with Kerala Paratha, White rice, Appam, Pathari.

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