Squid roast, also known as koonthal roast or kanava roast, is a popular Kerala style seafood dish made with tender squid, shallots, ginger, garlic, tomatoes, spices and curry leaves. The squid is cooked until the masala turns thick and coats the spices well and results in a spicy, flavourful dish. This easy seafood dish can be made in about 20 minutes and tastes delicious with rice, parotta, appam or dosa.
Squid Roast Recipe
This is my second recipe using squid, they are in season right now. Hubby got a bunch of those few days back and I made this delicious roast. I have asked him to get more, so I can share few more recipes.
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I was not very familiar with cooking squid when I first started, but my husband has always loved seafood, especially fish and squid. After trying it a few times, I started enjoying it too. I have already shared squid masala, squid fry, crispy fried calamari on my blog and this spicy squid roast is an absolute favorite at home.
About Squid Roast Recipe (Kanava Roast)
Squid, also known as calamari, can be cooked in many ways like fry, curry, masala or roast. It is also a good source of protein, and nutrients like vitamin B12 and selenium. So, this recipe is a great way to include protein in your family meal.
For this recipe, I like to use small and tender squid as the cook quickly and stays soft. Clean the squid well, cut the body into rings and keep the tentacles whole. I have also added plenty of shallots, ginger, garlic and curry leaves to make this roast delicious and flavourful.
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The squid releases enough water while cooking, so there is no need to add extra water. Cook it until the water evaporates and the masala becomes thick and coats the squid well.
This squid roast is usually made as a dry side dish, but you can leave a little extra masala if you prefer a semi-gravy consistency. It goes really well with hot rice, Kerala matta rice, rasam rice, parotta, appam, idli or dosa.
If you enjoy spicy seafood and simple homestyle Kerala recipes, give this squid roast a try. It needs only a few basic ingredients and comes together with very little effort.
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INGREDIENTS
Squid : Use fresh, cleaned squid for the best taste and texture. Squid cooks quickly and releases plenty of water while cooking, so there is no need to add extra water in this recipe.
FOR GRINDING : Shallots, Ginger and Garlic are grounded together into a flavourful paste. This adds a fresh, aromatic and spicy taste to the squid.
FOR MASALA :
Coconut oil : Coconut oil gives the authentic Kerala style taste and flavour. It also adds a lovely richness to the masala.
Curry leaves : Curry leaves add a wonderful South Indian aroma and fresh flavour to the roast.
Green chilli : Green chilli adds a fresh heat and spicy flavour to the dish. You can reduce the amount if you prefer to have a milder roast.
Tomatoes : Tomatoes add a mild tanginess and moisture to the masala. They also help bring all the spices together and give the roast a rich taste.
Spice powders : Kashmiri chilli powder, coriander powder, turmeric powder, black pepper powder, fennel seed powder and garam masala powder are used for making this roast flavourful and aromatic.
Lemon juice : Lemon juice adds a fresh tanginess that balances the spicy and rich masala. Add it towards the end for the best flavour.
Salt : Salt balances the overall flavour and spices of the dish.
EXPERT TIPS AND TRICKS
● Clean the squid well and remove the skin, inner parts, then cut it into rings or small pieces.
● Don’t overcook the squid. Overcooking can make it rubbery and chewy. Cook it until tender and coated well with masala.
● Squid releases plenty of water while cooking, so there is no need to add extra water.
● You can reduce the amount of chilli or other spices if you prefer a milder roast.
● For traditional taste, cook the roast in a clay pot. You can also make it easily in a kadai or non-stick pan.
● This recipe can also be tried with prawns, chicken, mutton or mushroom for a different variation.
STORAGE AND SERVING
Allow the squid roast to cool completely and store it in an airtight container in the refrigerator. It stays well for 2 to 3 days. Reheat gently in a pan or microwave until hot.
Serve Kerala style squid roast hot with steamed rice, parotta, appam, rasam rice, rasam rice, dosai or other Kerala style breads for a delicious and comforting meal.
FAQ
Q. Why did my squid become rubbery ?
This happens if the squid is overcooked. Cook it only until it becomes tender, then roast it well with the masala.
Q. Can I use regular oil instead of coconut oil ?
Yes, you can use regular cooking oil, but using coconut oil gives the roast a traditional Kerala flavor and taste.
Q. Can I make this roast less spicy ?
Yes. Just reduce the amount of chilli or pepper powder according to your taste. You can also use kashmiri chilli for more color and mild heat.
Q. Can I make this as a semi gravy dish ?
Absolutely ! You can leave some extra masala instead of cooking it completely dry. This semi gravy squid version also tastes great with rice, dosa or parotta.
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Squid Roast Recipe | Kanava Roast Recipe
Nutrition
Nutrition Facts
Squid Roast Recipe | Kanava Roast Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.
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