Kerala style Koonthal varattiyathu | | Squid roast | Kanava Roast | Roasted calamari

Ingredients:
Squid / Koonthal / Kanava – 11 big ones / 1kg (Measured after cleaning)
Ginger – 1 medium piece (Crushed)
Cambodge / Kudampuli – 1 small (Soaked in water)
Turmeric powder – ¼ tbsp
Green chilly – 2 (Slit)
Curry leaves
Salt

For masala
Onion – 2 medium
Garlic – 2 bulbs (Crushed)
Ginger – 1 medium piece (Crushed)
Curry leaves
Turmeric powder – ¼ tbsp
Coriander powder – 1 tbsp
Red chilly powder – ¾ tbsp
Garam masala – ½ tbsp or as per taste
Coconut Oil
Salt

Steps:
Cut squid into small rings using kitchen scissors.
Add squid along with 1 piece ginger, cambodge with the soaked water, turmeric powder, green chilly, curry leaves and salt in a pan.
Cover and bring it to a boil.
It is not required to add any water. The squid releases moisture when it gets hot.
Let the cambodge stay at the bottom of the pan.
Boil for 10 minutes stirring often. Do not overcook.
Switch off and set aside.

Heat oil in a pan.
Add onion, ginger, garlic and curry leaves.
When the onion becomes soft, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add cooked squid along with the gravy.
Increase the flame. Add garam masala.
Cook stirring till the gravy becomes dry.
Switch off and add some coconut oil.
Enjoy the koonthal roast.

How to clean squid – http://y2u.be/y1wr053qtW4
Crispy Fried Squid – http://y2u.be/UWFALBzoL9Y
Koonthal Ularthiyathu – http://y2u.be/gGKEMo1oaTo

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