Kanava Roast (Kerala Style) | Squid(Calamari) Roast

I wasn't an avid fan of kanava (squid) neither was I introduced to this fish long back.But when I got to taste this fish ten years back, I liked it.It was different from the usual fish tastes. Kanava curry is one such recipe that I mostly make with squid(kanava). This was something later I got hold of after repeated trial and error. However, once this recipe tickled all the taste buds in the family the credits have changed from curry to this roast and should I say more, all just love it. Seriously, I don't feel there is a need to explain the tastes as it's very much evident to any spicy food lovers from the pics, right ? Go ahead and give this a try, am sure you will love it !!

Preparation time~ 20 minutes
Marination time~30 minutes
Cooking time~30 minutes
Serves ~ 3-4

Ingredients

for marination
kanava /squid 1lb or 500gms
turmeric powder 1/4 tsp
pepper powder 1/2 tsp
salt to taste

for masala
onion 1 medium half moon sliced
shallots 1 cup sliced
tomato,1 medium chopped
ginger minced 2tsp
garlic minced 2tsp
green chilli 2 vertical slit
hot chilly powder 1/2 tsp
kashmiri chilly powder 1tsp
coriander powder 2 tsp
garam masala 1/4tsp
curry leaves few
cocnut oil 2 tbsp
salt to taste

for dry masala
onion 1 medium, half moon sliced
coconut sliced/thengakothu 2tbsp
curry leaves, a sprig
pepper powder 1/4 tsp
garam masala 1/4tsp
coconut oil 2 tbsp

Watch the full recipe on YouTube -

Method

• Clean the squid by firmly pulling out the head in a twisting motion clearing the inner cavity, the ink and bone like structure and peel the slippery skin.Cut into round pieces/square pieces.The tentacles are edible and can be cut out after the head portion and can be used.Wash under running water, drain water and keep aside.Marinate the squid with turmeric powder, pepper powder and salt for half an hour.
• Heat oil in a cooker and add the minced garlic, ginger.Sauté until raw smell disappears.Add the sliced onion, shallots, green chillies and curry leaves.Sauté until the onion turn slightly browned.Add in the spice powders on low flame and add in the tomatoes.Add a few drops of water and cook until the tomatoes turn mushy and gets blended with the onion mixture.

• Add the marinated squid and mix well.Add 1/4 cup water, adjust salt (the marinated squid has salt, so add carefully). Cover the cooker with lid and pressure-cook for 3 whistles on medium high flame.
• Wait until the pressure is released.Heat a tbsp of oil in a wide non-stick pan.Add in the sliced onion and coconut sliced, curry leaves.Sauté until the onion turns brown on frequent stirring.Add in the garam masala, pepper powder on low flame.Add the cooked squid with masala.

• Let the moisture dry up in the masala by stirring continuously for about 10 minutes on high flame (the time may vary as per the amount of left over water in the masala). Serve warm with idiyappam / appam / kallappam(velayappam) /chapathis/rice.

NOTES
* It's better to fry the sliced coconuts and then add onions, which imparts more flavour to the roast.
* You can try this masala for making chicken or mutton roast.