Kanava Roast Kerala Style (Koonthal)
- 20%

Kanava Roast Kerala Style (Koonthal)

200.00 160.00

കണവ റോസ്‌റ്


Rich in selenium, vitamin B12, B6, E and good cholesterol. High in proteins and minerals but low in calories



Squid          – 500g

Garlic          – 7 cloves

Shallots      – 20 nos / onion – 2 nos

Ginger         – 1 small piece

Green chilly – 2

Tomato        – 2 nos

Chilli powder – 2 tsp

Black pepper powder – 1/2tsp

Fennel seed power – 1/2tsp

Turmeric powder – 1/4tsp

Coriander powder – 1 tsp

Garam masala – 1/4tsp

Curry leaves – a handful

Coconut oil – 3 tbsp

Lemon juice – 2 tsp

Salt to taste


Pull the head off. Remove the innards (internal organs) and ink sac of the squid. Separate the tentacles and peel off the skin and wash them thoroughly with clean water. The body tube and the tentacles are edible.


Clean the squids using plenty of water and cut into ring shaped small pieces.

Heat coconut oil in a fry pan and splutter mustard seeds. Add finely chopped ginger, garlic and shallots; saute it till gets golden color. Mix well by adding curry leaves and green chillies with it.

Add finely chopped tomatoes, mix well and cook till get mushy.

Add chilly powder, coriander powder and turmeric powder; saute it for 2 minutes.

Add garam masala, fennel seed powder then stir well.

Add squids, stir well and add lemon juice along with enough water and salt. Close the lid and boil for 10 minutes.

Stir in between and mix clearly by adding pepper powder into it. Add salt if need. Cook for 5 minutes, and then combine squid well with all the  ingredients till it turns brown color.

When it’s done serve with rice/kappa/appam.


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