Koonthal Roast

Name: Koonthal Roast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 600 g squid (cleaned, cut into rings and small pieces); 2 pcs onion (medium, thinly sliced); 8 pcs shallot (peeled and sliced); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 2 pcs tomato (medium, chopped); 0.25 cup coconut (cut into thin small slices); 3 pcs curry leaves; 1 pinch turmeric powder; 1 tsp red chili powder; 0.5 tsp black pepper (coarsely crushed); 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp fennel seeds (crushed); 0.5 tsp salt; 2 tbsp coconut oil; 0.25 cup water

RATING

4.5/5(78)

TASTE SCORE

9/10

A Kerala-style squid roast with tender pieces coated in a dark, spicy masala. Coconut slices, curry leaves, and black pepper give it deep flavor, making it a great side for rice, appam, or chapati.

PREP

20m

COOK

30m

SERVES

1 KATORI

304 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Clean and cut the squid.
Wash the squid well, remove any tough bits, and cut it into rings and small pieces so it cooks evenly.
pressure cook · ~8 min
Cook the squid briefly.
1.Add squid, turmeric powder, a little salt, and water to a pressure cooker.
2.Cook on medium heat for 1 whistle until just tender.
3.Release the pressure naturally and keep the cooked squid aside with any pan juices.
TIPDo not overcook the squid at this stage or it can turn rubbery.
saute · ~10 min
Cook the coconut and aromatics.
1.Heat coconut oil in a wide pan over medium heat.
2.Add coconut slices and fry lightly until the edges turn pale golden.
3.Add curry leaves, onion, and shallot, then cook until soft and lightly browned.
4.Add ginger, garlic, and green chili, then sauté until fragrant.
saute · ~6 min
Make the roast masala.
1.Add chopped tomato and cook until soft and pulpy.
2.Add red chili powder, coriander powder, black pepper, fennel seeds, garam masala, and the remaining salt.
3.Mix well and cook for 2 to 3 minutes until the masala smells roasted.
TIPIf the masala catches at the bottom, sprinkle a spoonful of the squid cooking liquid.
saute · ~12 min
Roast the squid in the masala.
Add the cooked squid along with its juices and toss well to coat. Cook on medium-low heat, stirring often, until the masala clings to the squid and the dish turns dark, glossy, and semi-dry.
garnish · ~1 min
Finish with curry leaves and a final roast.
Add a few more curry leaves in the last minute and give everything a quick toss for fresh aroma.
serve
Serve the koonthal roast hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Stop the pressure cooking at 1 whistle only; squid toughens quickly if cooked longer.
2
Use a wide pan for the final roast so the masala reduces fast and coats each ring well.
3
Fry the coconut slices just to pale golden; darker browning can make the roast taste bitter.
4
Keep the squid cooking liquid and add it little by little while roasting for extra sea-sweet flavor.
5
Slice onion and shallot thinly so they melt into the masala instead of staying chunky.
6
Let the roast sit 5 minutes before serving; the masala tightens and clings better to the squid.
7
Leftovers reheat best on a pan over low heat, not in the microwave, to avoid rubbery squid.