Kerala Squid/ Kanava Roast

Kerala Squid/ Kanava Roast

Squid is a popular seafood and almost as versatile as shrimp. They make good curries, fries, roasts, and excellent in soups and salad. In Kerala, the spicy squid roast is a popular seafood delicacy. This pan-fried squid is tender and finger-licking good. Fried squid rings are slow-cooked, in a delicious tomato onion gravy with earthy spices. The spicy tomato masala that coats the squid is delicious. It is a perfect accompaniment with rice. For an exotic eating experience, try pairing this squid roast with neypathal, pathiri, appam, or fresh bread. This version is so simple it takes less than half an hour to prep and cooks the squid roast. You got yourself an incredibly delicious dinner recipe. It is an impressive dish, perfect for entertaining.

Squid is a staple in many seafood restaurants. It is also a popular street food in several south Asian countries. Squid is abundant in the coastal belt of South India, especially in Kerala and Tamilnadu. In Kerala, squid is called koonthal or Kanava. Squid is not regularly available at the fishmonger stall, and we only buy them when they are cheap. My mom makes delicious squid recipes. It was always curried, but once in a while, we get excited when squid roast and fries appear at the dinner table. This recipe is from my mom.

 

Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. We are going for minimum seasoning so that the flavor of the squid stands out. There is pepper powder and garam masala, but for me, the crowning touch is the flavoring of sweet fennel seeds and two to three tablespoons of thick coconut milk. 

The squid must be cooked fast over high heat, not more than three minutes on each side. In this way, you can avoid it turning chewy and rubbery. They are tough if overcooked. You can use fresh or frozen squid. Find it at your seafood market or Asian market. Baby squid has very tender meat and yields the best results. If you get cleaned squid, from the market, you are good to go. Give this recipe a try, you will surely love it.

Kerala Squid/ Kanava Roast

Ingredients
Cleaned Squid-1 lb
(Cut into rings or squares)
Onion- 1 medium
Pearl onions- 15
Tomato-2 medium size
Ginger- 1 inch thick
Garlic- 4-5
Turmeric powder- 1/2 tsp
Bell pepper thinly sliced- 1/2
Kashmiri Chilly powder- 2 tbs
Pepper powder-1/2 tsp
Garam Masala- 1/8 tsp (optional)
Fennel powder- 1/2 tsp
Curry leaves-1 spring
Coconut Oil-2-3 tbs
Salt-to taste

Marinate the squid with turmeric powder, salt, and pepper powder and set this aside for 10- 15 minutes.
Heat oil in a pan and shallow fry the squid for one and a half to two minutes on either. Do not overcrowd the pan. Try frying in batches. Set this aside.
Add shallots, ginger, and garlic into a food processor. Pulse a few times to get a coarse mixture.
Heat the rest of the oil in a pan that you fried the squid. Add the chopped shallots, ginger garlic mixture, and saute till golden brown. Now saute thinly sliced onion and curry leaves till golden brown.  Add chopped tomatoes and saute till they get mashed up and soft. Add thinly sliced bell pepper, turmeric powder, chilly powder, pepper powder, fennel powder, and garam masala. Add 1/4 cup of water and let the masala cook. Alternatively, you can add coconut milk instead of water. When the gravy thickens, add the fried squid and mix well. Cover, and cook for two minutes. Gently roast till all the masala gets coated on the squid. Serve with rice, ghee rice, pathiri, or bread. Enjoy!

You might also like,

Crispy Salt and Pepper Squid
Kanava/Stuffed Squid- With Spicy Prawns Filling
Kerala Fish Fry/ Chala/ Sardine Fry
Mathi Puliyum Mulakum/Sardine Fish Curry
Karimeen Pollichathu/ Kerala Pearl Spot Fish Fry

Try this..
Hope you will all enjoy