Taystit by Hasna

Food, Recipes, and Beyond

Kerala Style Squid Roast

Kerala Style Squid Roast



Sometimes the best of lunch is when it is simple and doesn't require much effort. The most delicious naadan lunch scenes are from Thalassery National Hotel and the finest being the 'Odhens Hotel' in Kannur that I can recall. Odhens is a must-visit place whenever we went home for vacation.

I miss all those small pleasures of life. The vacation to the native really rejuvenates and inspires. What makes these hotels stand out is that they have their varieties of sides, uff, that you can't get enough. Not a fan of the rice and curries that they serve, but their side dishes are next level! National Hotel serves side dishes using meat too like brain fry, liver fry etc. While Odhens is all about their Seafood sidedish spree. They are super delicious that even if you aren't a seafood lover I am sure you will relish it! 

Since this year going to our native isn't happening, I have had to find a solution myself. Making them at home.❤️ Squid is something that I love. We call it "Koonthal", while in Tamil kaar Koonthal means hair. So whenever any Tamil shampoo ad came on TV when I was a kid, I used to look at my mom astound. Only to find out later what it means in Tamil. 

Today's lunch was the simple and humble mooru kachiyath, my MIL's speciality, it is so simple that you won't even remember how it reached your plate, haha, alongside I made this yummy Kerala style squid roast that is perfect for lunch. I normally make the varattiya type for dinner (whose recipe is yet to be posted), that is perfect for rice dosa, wheat dosa, vellappam etc. This one is super simple, it only takes about 20 minutes if you have cleaned squid ready to be prepared.


Now coming to the cooking time of squid. Always remember this rule of thumb, either you cook it for 10 minutes or you cook it in a pressure cooker for 7 whistles (about 30-40 minute without cooker). There is no in-between. If you cook for about 20 minutes, it turns rubber-like. I always get this question from my dearest Instagram followers, that how long do we cook squid, it always turns out rubbery etc. So make sure you follow this rule the next time and I am sure you will nail this!

This is the type of  'koonthal roast' that you find in the hotels for lunch. Basically, the washed, cleaned and cut squid are sauteed in coconut oil which is infused with the aroma of ginger garlic paste, curry leaves and spices like turmeric powder, red chilli powder, a dash of coriander powder, a bit of garam masala and black pepper powder along with some chopped onion and tomato. I know what you might be thinking! This is the base of most of the Kerala spiced curries or roast, but of course, it's in the technique on how its done that brings in the right flavours. Super easy and very delicious. To know how, let's begin!

Ingredients: (for 2 people)


  • 250 gms Squid (washed, cleaned and cut)
  • 1/4 tsp turmeric powder
  • 4 tsp Kashmiri red chilli powder
  • 1/4 tsp Coriander powder
  • 1/4 tsp Black pepper powder
  • 1/2 tsp Garam masala powder
  • 1 tsp ginger garlic paste
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • Coconut oil for roasting
  • 2 sprigs curry leaves
  • Salt, as required

Instructions:

  1. In a frying pan, pour coconut oil and add in about 2 tsp K Red Chilli Powder, ginger garlic paste and saute for about 30 seconds on low flame.
  2. Next, add in your chopped onions and add in a dash of salt and saute well.
  3. Next, add in your curry leaves (adding it in this stage, so that it doesn't splutter).
  4. Add in rest of the powders except for garam masala and black pepper powder, and saute.
  5. Now add in your chopped tomatoes and place a lid and cook on low until the tomatoes turn mushy.
  6. Finally add in your squid, add salt as required and give it a mix, place the lid and cook on medium flame without adding any additional water.
  7. After 10 minutes, open your lid and add in your garam masala and black pepper powder and finish off with a dash of coconut oil and roast well on high flame until most of the water evaporates, takes about 2 minutes.
  8. Check for salt and your delicious Kerala Style Squid roast is ready to serve! 

Notes:

Do not cook the squid for more than 10-12 minutes, or cook the squid for 7 whistles in a pressure cooker, there is no in-between, or else your squid will turn rubbery.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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