Squid / Koonthal is a tasty and spicy seafood delicacy from costal area of Kerala, India. Before squid dish was made only in shappu in different different style. Here I like to introduce to you a spicy and dry preparation of squid; it goes well with boiled rice or chappathi. In this recipe you can added some fried coconut slices to make it typical Kerala taste.
- ½ kg Squid (Calamari, Koonthal)
- 2-3 Gamboge (kudampuli soaked in water)
- 1 small piece Ginger crushed
- 2-3 Green Chilies split lengthwise
- ½ tsp. Turmeric Powder
- 5-6 Small onions finely sliced
- 5-5 Garlic finely sliced
- 1 tsp. Red Chili Powder
- ½ tsp. Freshly Grounded Black Pepper
- 2 sprigs Curry leaves
- 3 tbsp. Coconut oil
- Salt to taste
- Clean and cut the squid into rings. It’s better to use small ones.
- Cook squid in sous pan or curry chatty/ meen chatti (Kerala Clay Pot), along kudampuli, turmeric powder, green chilies, few curry leaves, sliced ginger, salt and very little water. Till the water is drained and squid is cooked. Note: Do not overcook, if overcooked it will become rubbery. So add water carefully.
- In a pan, or cheena chatti, heat oil add sliced onion, garlic and curry leaves. Sauté until onion turns slightly golden. Add chili powder. Sauté until their raw smell is gone. Add the cooked squid. Stir-fry for 5 – 8 minutes at medium-high heat. Sprinkle freshly grounded Black pepper and few curry leaves before turning off the heat. Add more coconut oil if required. Switch off and serve warm with rice.
Have a wonderful lunch.