Nadan Koonthal Roast / Kerala Squid Roast

Ingredients

Squid: 500 gm. Onion: 1 large, chopped.... Garlic: 5-6 cloves. Ginger: 1 inch. Green Chilies: 2. Tomato:1 chopped. Red Chilly: 3 tsp (adjust according to your taste). Coriander powder: 1 tsp. Pepper powder: 1/2 tsp. Garam masala: 1/4 tsp. Mustard seeds: 1/2 tsp. Curry leaves. Coconut oil: 2-3 tbsp. ½ teaspoon of turmeric powder Salt to taste: About 1/2 to 1 tsp Method: Clean the squid and cut it into small or leave it as squid rings. Chop the onions, ginger, and garlic. Slice the green chilies. Heat coconut oil in a pan. Splutter mustard seeds, add in chopped onion, ginger, garlic, green chilllies, and curry leaves. Add in salt and turmeric powder. Once the onion starts to brown slightly, add in red chilly powder, coriander powder, garam masala, and pepper powder. Mix well until the raw flavor diminishes. Add in chopped tomatoes. Mix well, and simmer for a few minutes until oil comes out and tomatoes are all mashed up and mixed nicely. Add 1/2 cup water and squid. You can also pressure cook it for 3-4 whistles since it take more time to cook. If you like it in semi gravy stage, you can switch off the fire. Pour this into a pan and let the water dry on low flame to make it into a roasted form. Serve hot with rice. Happy Cooking!EndFragment