Squid /Calamari Roast (Kerala Style Spicy Squid) / Koonthal Roast.

I was lucky to spent an evening in Marari Beach near my place during this vacation.
Happy and excited to stay in a Fisherman’s Home there, which they have upgraded to give
 “Bed and Breakfast” facility -a side business some of them started recently.

Usually they go fishing early in the morning and comes back by noon ,some leave during night and comes early in the morning. Its interesting to hear their experiences when they are in the Sea.
They do take breaks in between fishing, in some other sea shores where there’ll be some Tea -shacks open for them in the mid night,interesting isn’t it ?
They say there is total quietness once they reach deep Sea though at times there is a storm or high tide, it looks scary but they enjoy it as they believe that the Sea would never forsake’em.
They call the Sea “Kadalamma” meaning Mother Sea.

Here’s someone who came to say “Hi” 🙂

Have uploaded a video which my bro captured, that beautiful scene of  fisher men bringing in fresh caught fish from the Arabian Sea.

And we had those Sardines – fried for dinner. 🙂 

Sad that I haven’t witnessed  a  “Chakara” anytime while growing up.
That’s a peculiar marine phenomenon in which large number of fish and prawns throng together, a boon for the local Fisherman, but usually it happens only after the Monsoon there (July – August)
Watch this Youtube Link to get an Idea about “Chakara”

This recipe of Squid Roast is from my friend’s mother who made these for me.
It should be noted that the squid/Koonthal just needs 10 to 12 minutes of cooking,
as it turns rubbery even if lightly over cooked.
And the main ingredients while cooking squid are – Black pepper , Coriander Powder & Fennel Seeds (Perumjeerakam) crushed.


Squid/Koonthal/Calamari – 1 pound (Cut in to desired shape)

Turmeric Powder – 1 tsp
water – 1/4 cup or less.
Vinegar – 1 tsp
Salt to taste

For the Gravy 

Onion – 1 medium sliced
Ginger – 1/2 inch size -crushed
Garlic – 4 to 6 No’s crushed
Green Chili’s – 1 or 2 sliced
Curry Leaves – 2 or more springs (Optional)
Fennel seeds Crushed ( Perumjeerakam) – 1 Tbsp
Crushed Black Pepper – 1 to 2 tsp (Adjust as per your tolerance level)
Coriander Powder – 1 Tbsp
Kashmiri Chili Powder(Paprika)  – 2 tsp
Garam Masala – 1/2 tsp ( Cinnamon sticks+Cloves +Cardamom – crushed) or else use store bought Meat Masala or Garam Masala Powder.
Salt to taste
Coconut Oil – 2 to 3 Tbsp (may use any other oil)


* Clean Caramari/Squid , add turmeric powder ,Vinegar , salt and 1/4 cup water to it and keep to boil. Cover with a lid leaving little space for the steam to escape. Cook for not more than 12 minutes covered (after boiling), stir in between, if there is water left, cook on high heat and allow to dry.

* In an other pan , heat oil, add crushed Fennel seeds ,followed by crushed ginger, garlic, sliced green chili’s & curry leaves (if using) saute for a minute and add sliced onion. Saute till lightly brown.

* Add Coriander powder , Garam masala & Kashmiri Chili(Paprika) – stir and add the cooked squid.

* Stir well to combine and sprinkle black pepper powder , add salt (if needed) , a final stir and its ready.

Also some fried sardines 🙂

Yummy Yummm !

Notes :
          : Do not over cook Squid as then it turns rubbery.

          :  May add finely chopped tomato instead of vinegar, to this recipe,
          add it while adding onion.

          : May use some fresh Coconut pieces/cubed – 1 or 2 Tbsp, if you like add it while adding sliced              onion.


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