Kerala Squid Pepper Roast, also known as Koonthal Roast, is a classic spicy seafood dish that comes together in just 20 minutes. Tender squid is cooked with onions, freshly crushed ginger and garlic, aromatic spices, plenty of black pepper, and fragrant curry leaves to create a delicious roast that pairs beautifully with rice or Kerala breads.
This quick recipe is perfect for busy weekdays, unexpected guests, festive meals, or even as a spicy seafood starter. In many parts of Kerala, this fiery roast is traditionally enjoyed as a shappu curry alongside toddy. If you love seafood, this easy squid roast deserves a place in your recipe collection.
How to Make Squid Pepper Roast in 3 Simple Steps
- Wash, clean and cut the squid into rings. Drain well, then marinate with salt, turmeric and chilli powder.
- Sauté onions, ginger and garlic until aromatic. Add the spice powders, followed by the squid, and cook on high heat until the squid is tender.
- Finish with fennel powder, Kerala garam masala, freshly crushed curry leaves, pepper and a squeeze of lime juice. Toss for 2—3 minutes and serve hot.
What to Serve with Squid Pepper Roast
This versatile seafood roast pairs wonderfully with steamed Kerala rice, Appam, Pathiri, Roti, Chapati and Neer dosa. It can also be served as a spicy seafood starter or snack. Traditionally in Kerala, this roast is also served as a shappu curry alongside toddy.
Check out other seafood recipes like ambotik prawns and prawn coated fish fry!
Kerala Squid Pepper Roast
Ingredients
For Marination
For Masala Base
Instructions
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Clean the squid thoroughly, wash well and cut into rings. Drain completely or pat dry using
kitchen towels. Add the squid to a bowl with turmeric powder, chilli powder, salt and 1 tablespoon coconut oil. Mix well and allow it to marinate while you prepare the remaining ingredients. -
Slice the onions - Heat 2 tablespoons coconut oil in a heavy- bottomed pan, cast-iron skillet, traditional uruli, or an earthen pot. Add the onions and sauté until they begin to soften and lightly change colour.
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Add the crushed ginger and garlic and continue sautéing for about 2 minutes until fragrant.
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Stir in the coriander powder, red chilli powder and Kashmiri chilli powder. Mix well for a few
seconds. -
Add the marinated squid and cook over high heat for 5-8 minutes, stirring frequently. Season with salt( if needed)and about 1 teaspoon freshly ground black pepper. Continue cooking until the onions are nicely caramelized and the squid is just cooked. Fresh squid cooks very quickly, so avoid overcooking to keep it tender.
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Add the fennel powder and Kerala garam masala. Tear and rub the washed curry leaves between your palms to release their aroma before adding them to the pan. Sprinkle additional pepper according to your preference (about %2—1 teaspoon), drizzle over the lime juice and sauté for another 2—3 minutes. Serve immediately while hot.
Note
Always use fresh squid for the best flavour and tender texture. Clean the squid thoroughly and pat it dry before marinating.
Freshly crushed Indian ginger and garlic give the roast its authentic taste.
Freshly ground black pepper adds a bold aroma that pre-ground pepper cannot match.
For the most flavourful fennel powder, lightly dry roast the fennel seeds, cool slightly, then
grind.
Homemade Kerala garam masala gives the roast its signature aroma. Refer to the Kerala Garam Masala recipe on the blog.
Cooking in a cast-iron pan, traditional uruli or earthen pot enhances the flavour even further.
