Squid roast /masala or Nadan Koonthal Roast is a Kerala style preparation of calamari. This very spicy and very traditional recipe has many local variations and is preferably cooked in Manchatti (Malayali term for clay pot). It’s generally dry, but you can adjust the consistency to your like.
Note: Lot of spices are used as it’s traditionally pungent and spicy preparation. You can tone it down by adjusting amount of chillies and black pepper powder.
INGREDIENTS:
- 500 gms Buffet® Squid rings, thawed
- Curry leaves, 2 sprigs
- 2 Tomatoes, chopped
- Kashmiri chili powder- 1 to 1.5 tsp( or to taste)
- Turmeric powder-1/4 tsp
- Coriander powder- 1 tsp
- Black pepper powder-1/2 tsp
- Garam masala powder-1/4 tsp
- Fennel powder-1/4 tsp
- Salt to taste
- Oil- as required
For masala paste
- Shallots, 12 to 15 nos
- Green chilies, 1 or 2 nos ( according to taste)
- Ginger, 1″ piece
- Garlic 3-4 cloves
INSTRUCTIONS:
- Combine all the ingredients listed under ‘For masala paste’ and grind to form a coarse paste.
- Heat oil in a pan and add the masala paste and curry leaves.Saute until it turns golden brown and masala is well cooked.
- Next add tomato, cook until it turns mushy.
- Reduce the flame to low and add chili powder,turmeric powder and coriander powder. Saute for about 4-5 minutes on low heat.
- Add Buffet® Squid rings and salt to taste ,mix well.Cook until it is almost done (for about 3 minutes).
- Add garam masala, black pepper powder and fennel powder.Cook for few more minutes or until the masala coats the squid rings.Add coriander leaves and more leaves, if desired.
- Serve hot with Buffet® malabar paratha, onion rings and some lime. Happy eating with Buffet® foods! 🙂
- You can view our recipe here: https://www.youtube.com/watch?v=EkchJJt6Sow&feature=youtu.be
Buffet® Frozen Foods 