📝 About This Recipe
Hailing from the sun-drenched shores of Kerala, this Squid Roast (Koonthal Roast) is a masterpiece of coastal Indian cuisine. Tender rings of squid are slow-roasted in a thick, aromatic masala of caramelized onions, ginger, garlic, and a bold blend of Malabar spices. The addition of coconut oil and fresh curry leaves creates a deeply savory, smoky finish that perfectly balances the heat of the chilies.
🥗 Ingredients
The Seafood
- 500 grams Squid (Calamari) (cleaned and cut into 1/2 inch rings)
- 1/2 teaspoon Turmeric powder (for marination)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Salt (to taste)
The Aromatics & Base
- 3 tablespoons Coconut oil (traditional for authentic flavor)
- 1 cup Shallots (Sambar Onions) (thinly sliced)
- 1 large Red Onion (finely sliced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded)
- 3-4 pieces Green Chilies (slit lengthwise)
- 2 sprigs Curry Leaves (fresh)
- 1 medium Tomato (finely chopped)
The Spice Blend
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Kerala Garam Masala (fennel-heavy blend)
- 1 teaspoon Black Pepper Powder (freshly ground)
- 1/2 teaspoon Fennel Seeds (crushed)
👨🍳 Instructions
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1
In a mixing bowl, combine the cleaned squid rings with turmeric powder, lemon juice, and a pinch of salt. Let it marinate for 15 minutes to tenderize the meat.
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2
Heat a heavy-bottomed pan or traditional 'Uruli' over medium heat and add 2 tablespoons of coconut oil.
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3
Once the oil is shimmering, add the crushed fennel seeds and one sprig of curry leaves. Let them sizzle for 10 seconds until fragrant.
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4
Add the sliced shallots and red onions. Sauté with a pinch of salt on medium-low heat for 8-10 minutes until they turn a deep golden brown. Caramelization is key to the 'roast' flavor.
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5
Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw aroma disappears.
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6
Add the chopped tomatoes and cook until they turn soft and pulpy, mashing them slightly with your spatula.
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7
Lower the heat and add the Kashmiri chili powder, coriander powder, and black pepper. Stir constantly for 1 minute to toast the spices without burning them.
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8
Increase the heat to medium and add the marinated squid. Do not add any water, as the squid will release its own moisture.
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9
Cover the pan with a lid and cook for 5-7 minutes. Overcooking squid makes it rubbery, so keep an eye on the texture.
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10
Remove the lid. You will see some liquid in the pan. Increase the heat slightly and stir-fry (roast) until the moisture evaporates and the masala clings tightly to the squid rings.
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11
Sprinkle the Kerala garam masala and the remaining tablespoon of coconut oil over the roast. Toss well for 2 minutes to get a glossy, dark finish.
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12
Garnish with the remaining fresh curry leaves and remove from heat. Let it rest for 5 minutes before serving to allow the flavors to deepen.
💡 Chef's Tips
Do not overcook the squid; 5-8 minutes is usually enough. If it goes beyond that, it becomes tough and rubbery. Always use coconut oil for this recipe; vegetable oils won't provide the authentic Kerala coastal aroma. If you prefer a darker 'roast' look, continue sautéing the onions until they are nearly dark brown before adding the spices. Freshly pounded ginger and garlic always yield a better flavor profile than store-bought pastes. If the dish is too spicy, a small piece of jaggery added at the end can balance the heat beautifully.
🍽️ Serving Suggestions
Serve hot as an appetizer with a wedge of lime and sliced red onions. Pair it with 'Appam' (rice hoppers) or 'Kerala Parotta' for a classic coastal meal. It works wonderfully as a side dish with steamed Matta rice and a simple fish curry. Enjoy it with a chilled glass of tender coconut water or a light lager to offset the spice. For a modern twist, use it as a filling for spicy seafood tacos or wraps.