Name: Squid roast recipe by GLADIS JOY at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Squid 1 kg; Onion 2 (I used big one); Tomato 2; Turmeric 1 tsp; coriander powder 1 tbsp; Chilli powder 2-3 tsp; Ginger garlic paste 1 tsp; Pepper powder 1 1/2 tsp; Curry leaves as required; Mustard 1 tsp; Oil 4 Tsp; Coconut oil 2 tsp; Salt as required

ABOUT Squid roast RECIPE

This is one of my favorite recipe. My hubby loves it too. Squid is quite popular in my native - kanyakumari. But this recipe is a Kerala style recipe adapted to suit our taste buds. Do give it a try. I am sure you would love it too :yum:

Ingredients Serving: 4

Squid 1 kg
Onion 2 (I used big one)
Tomato 2
Turmeric 1 tsp
coriander powder 1 tbsp
Chilli powder 2-3 tsp
Ginger garlic paste 1 tsp
Pepper powder 1 1/2 tsp
Curry leaves as required
Mustard 1 tsp
Oil 4 Tsp
Coconut oil 2 tsp
Salt as required

Instructions

1. Wash and keep the squid rings ready. Chop onions and tomato finely.
2. Heat a heavy bottomed pan. Add oil. Once it gets heated add mustard and allow it to splutter. Add chopped onions and few curry leaves and fry till onions change colour ( Don&#39;t allow it to turn brown).
3. Add ginger garlic paste and fry for a minute and add the chopped tomatoes. Now put a little salt and close the pan. Allow the tomato to cook for a few minutes. Open the pan and saute till the tomato and onion mix well.
4. Add turmeric powder, coriander powder, chilli powder and salt and saute well for a minute.
5. Now add the squid and saute well. Keep it covered for 15 min in medium flame. Store occasionally. The water that oozes out from squid is enough for the squid to cook.
6. After 15 min check if the squid is cooked well. If not cook for a few more minutes( over cooking makes it hard) . The entire water should have evaporated by now. Else saute it till the entire water content evaporates.
7. Add garam masala and pepper powder. Saute well for a min. Add coconut oil and switch off. Sprinkle curry leaves.
8. Tastes yummy with rice and rasam.

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