Squid Roast Masala
A traditional Kerala style slow cooked squid preparation
Ingredients
- 500 gm squid; cleaned and cut into long strips
- ½ tsp mustard seeds
- 1 medium sized onion finely sliced
- 2 garlic cloves crushed
- ½ inch ginger crushed
- 2 sprigs curry leaves
- 1 large ripe tomato finely chopped
- ¾ - 1 tbsp black pepper use crushed peppercorns instead of packet pepper powder
- ¼ tsp turmeric powder
- ½ tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp fenugreek powder
- 3 tbsp coconut oil
- Salt to season
- 1 tbsp coriander leaves to garnish
Instructions
- Clean the squid well and cut into long strips. Alternately, get squid rings and cut into half.
- In a large pan, heat oil and crackle the mustard seeds.
- Add the sliced onion and sauté for about 2 minutes. Add the crushed ginger and garlic and sauté till the onions are light golden brown.
- Add a sprig of curry leaves and the tomatoes. Sauté on medium heat till the tomatoes have softened well.
- Add the powdered spices except fenugreek and continue to cook on low heat till the mixture comes together and oil starts to appear at the edges.
- Add the squid slices and season with salt. Mix well and cook for 2 minutes. Add ½ cup water and bring to boil (add more water if you want more gravy). Squid does release a lot of water so remember that while adding more. Lower heat and simmer till the squid is cooked well.
- Add the fenugreek powder and the remaining curry leaves. Mix well and remove from heat.
- Garnish with coriander leaves and serve hot.