Kerala-Style Squid Roast
Kerala-style squid roast is a spicy, dry seafood dish from Kerala, South India. Squid—often called kanava or koonthal—is cooked with onions, tomatoes, curry leaves, coconut oil, and a roasted spice mixture.Typical flavors include:Chili powder and black pepperTurmeric and corianderGinger and garlicCurry leaves and green chiliesSometimes fennel, garam masala, or coconut slicesDespite the name, it usually isn’t oven-roasted. The squid is first cooked briefly, then stir-fried until the masala becomes thick, dark, and clings to each piece. It’s savory, fiery, slightly tangy, and aromatic, and is commonly served with Kerala parotta, appam, rice, or chapati.
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Ingredients
- 1½ pounds squid clean, tubes sliced into ½-inch rings and tentacles left whole
- 2 tablespoons coconut oil divided
- 1 teaspoon black mustard seeds
- 12–15 fresh curry leaves divided
- 2 medium yellow onions thinly sliced
- 1–2 green chilies slit lengthwise
- 1 tablespoon fresh ginger minced
- 1 tablespoon garlic minced
- 1 medium tomato finely chopped
- ½ teaspoon ground turmeric
- 1½ teaspoons Kashmiri chili powder or mild paprika
- ½ teaspoon cayenne pepper or to taste
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground fennel
- ½ teaspoon garam masala
- 1 teaspoon kosher salt plus more to taste
- 2 tablespoons water if needed
- 1 teaspoon fresh lime juice
Instructions
- Rinse the squid briefly and pat it very dry with paper towels. Excess moisture will prevent the masala from roasting properly.
- Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the mustard seeds and cover briefly; let them pop for about 30 seconds.
- Add half the curry leaves, the onions, and green chilies. Cook for 10–12 minutes, stirring frequently, until the onions are soft and deep golden brown.
- Stir in the ginger and garlic. Cook for 1 minute, until fragrant.
- Reduce the heat to medium-low. Add the turmeric, chili powder, cayenne, coriander, black pepper, fennel, and garam masala. Stir for 30 seconds. Add the tomato and salt, then cook for 5–7 minutes, until the tomato breaks down and the mixture becomes thick and glossy. Add up to 2 tablespoons water if the spices begin sticking.
- Increase the heat to medium-high and add the squid. Stir well to coat it with the masala. Cook uncovered for 4–6 minutes, stirring occasionally, until the squid is just opaque and tender and any released liquid has mostly evaporated. Avoid overcooking, which can make squid rubbery.
- Add the remaining tablespoon of coconut oil and curry leaves. Stir-fry for another 2–3 minutes, until the masala is dark, concentrated, and clings to the squid.
- Stir in the lime juice. Taste and adjust the salt, pepper, and cayenne. Serve hot with steamed rice, Kerala parotta, appam, or chapati.
Kashmiri chili powder gives the dish its characteristic deep-red color without overwhelming heat. If using regular American chili powder—a seasoning blend—use paprika instead, since the blend has a different flavor.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 265kcal (13%)Carbohydrates: 16g (5%)Protein: 28g (56%)Fat: 10g (15%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 396mg (132%)Sodium: 712mg (31%)Potassium: 644mg (18%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 757IU (15%)Vitamin C: 79mg (96%)Calcium: 105mg (11%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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