Leave a comment  Back
GOK #9: Kerala Squid Roast

GOK #9:  Kerala Squid Roast
Squid-cleaned and cut into rings- 500 gms
Curry leaves- 2 sprigs
Tomato chopped- 1 small
Kashmiri chili powder- 1 to 1.5  tsp( or to taste)
Turmeric powder-1/4 tsp
Coriander powder- 1 tsp
Black pepper powder-1/2 tsp
Garam masala powder-1/4 tsp
Fennel powder-1/4 tsp
Salt to taste
Oil- as required

For masala paste
Shallots- 12 to 15 nos
Green chilies- 1 or 2 nos ( according to taste)
Ginger- 1" piece
Garlic- 2 large cloves


Combine all the ingredients listed under 'For masala paste' and grind to form a coarse paste.

Heat oil in a pan and add the masala paste and curry leaves.Saute until it turns golden brown.

Next add tomato, cook until it turns mushy.

Reduce the flame to low and add chili powder,turmeric powder and coriander powder.Saute for about 2 minutes.

Add squid and salt to taste ,mix well.Cook until it is almost done.

Add garam masala and fennel powder.Cook for few more minutes or until the masala coats the squid rings. Add more curry leaves, if desired.
Courtesy:  Janaki Vasudevan