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Tender squid rings cooked in a fiery, aromatic blend of classic Kerala spices. This semi-dry roast, with its caramelized onions and rich masala, is a seafood lover's dream come true.
For 4 servings
Pressure Cook the Squid
Prepare the Masala Base
Roast the Spices and Squid
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Tender squid rings cooked in a fiery, aromatic blend of classic Kerala spices. This semi-dry roast, with its caramelized onions and rich masala, is a seafood lover's dream come true.
This kerala recipe takes 65 minutes to prepare and yields 4 servings. At 269.59 calories per serving with 21.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Final Roasting and Garnish
Add 1/4 cup of thin coconut slivers (thenga kothu) along with the onions for a delightful crunch and sweetness.
For a slightly richer, less dry finish, add 2-3 tablespoons of thick coconut milk at the very end of cooking and stir for a minute before turning off the heat.
Add one small potato, peeled and diced, along with the squid in the pressure cooker to make the dish more substantial.
Squid is an excellent source of high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
The blend of spices like turmeric (curcumin), black pepper, and ginger contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system and fight cellular damage.
This dish provides key minerals like selenium, a potent antioxidant that protects cells from damage, and copper, which is vital for iron metabolism and energy production.
One serving of Koonthal Roast contains approximately 250-280 calories, depending on the amount of oil used and the size of the squid.
Yes, it can be a healthy dish. Squid is an excellent source of lean protein, selenium, and vitamin B12. The spices offer anti-inflammatory benefits. To keep it healthier, use coconut oil in moderation.
Overcooking is the most common reason for rubbery squid. It has a very short cooking window to remain tender. The initial pressure cooking should be brief, just until it's cooked through. It will tenderize further as it roasts in the masala.
Absolutely. Frozen squid works very well. Just make sure to thaw it completely in the refrigerator or under cold running water before you begin cooking.
This dish pairs wonderfully with traditional Kerala breads like Parotta or Appam. It is also excellent with steamed rice (especially Kerala Matta rice), chapati, or dosa.
Yes, you can easily adjust the spice level. Reduce the amount of red chili powder, black pepper, and green chilies to suit your preference. Kashmiri red chili powder adds more color than heat, so you can keep that.