KANAVA PEPPER ROAST / KERALA STYLE SQUID PEPPER ROAST

Squid/ Calamari / Koonthal / Kanava is a popular seafood and my personal favourite. Squid is low in calories, contains no saturated fat and is high in natural protein. This recipe is similar to Kerala Pepper Chicken Roast. Can be served with parotta, roti, idli, dosa or steamed rice. 

I served this squid pepper roast with Steamed Rice, onion raita, sambar and some onion and tomato slices. 

Also, see other recipes

Goan Fish Curry

Meen Pollichathu - Fish Cooked in Banana Leaf 

THERACHI KARTHA CURRY / THIRANDI CURRY / STINGRAY CURRY 

Category: Main Course
Cuisine: Kerala, India 
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients : 

Ingredients : 

For Marination : 

• 500 Grams Squid / Kanava 
• 5 Garlic 
• 1 Inch Ginger 
• 1 Tomato chopped 
• 1/4 Teaspoon Turmeric Powder 
• Salt to taste 
• Curry Leaves 

For Pepper Roast : 

• 1 Onion Chopped 
• 1 Green Chilli 
• 1/4 Teaspoon Cumin Seeds 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 2 Tablespoon Black Pepper powder (freshly grounded) 
• Curry Leaves 
• Coriander leaves to garnish 
• 2 Tablespoon Coconut oil 

To make Kanava Pepper Roast / Kerala Style Squid Pepper Roast at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• In a mortar, add roughly chopped ginger and garlic 
  
• Pound into a coarse mixture 
  
• Clean squid and cut into pieces
• To the cleaned squid, add the crushed ginger, garlic, turmeric powder, curry leaves and salt
  
• Mix them well and add chopped tomato. Marinate this for 10 minutes 
  
• Meanwhile, in a pan add coconut oil 
• Temper cumin seeds, slit green chilli and curry leaves 
  
• Add chopped onion and roast until golden brown 
  
• Add chilli powder and coriander powder to the onions 
  
• All the spices must be roasted well for about 5 minutes on medium flame 
  
• Now add the marinated squid and mix well 
  
• Cover cook for about 10 minutes 
  
• The squid itself will leave the water, cook them until the water disappears 
  
  
  
  
  
• Now add freshly grounded black pepper and mix well 
  
  
  
  
  
  
• Roast the squid on medium flame so that the pepper powder coats the squid well 
  
• Check for salt and add accordingly 
• Garnish with coriander leaves 
  
• Serve hot