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Squid Roast Masala

A traditional Kerala style slow cooked squid preparation
Course: Side Dish
Cuisine: Indian, Kerala


  • 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


  • 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). 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.