Kerala Squid Pepper Roast
- 500 grams Squid (cleaned and cut into rings)
- 1 teaspoon Salt
- 1/2 teaspoons Chilli powder (for marination)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coconut oil
- 3 tablespoons Coconut oil
- 2 Onions (large, sliced)
- 2 tablespoons Crushed ginger
- 2 tablespoons Crushed garlic
- 2 teaspoons Coriander powder
- 3/4 teaspoons Red chilli powder
- 1.5-2 teaspoons Kashmiri chilli powder
- 1-2 teaspoons Freshly ground black pepper
- 3/4 teaspoons Fennel powder
- 3/4 teaspoons Kerala garam masala
- 1 teaspoon Lime juice (Or to taste)
- 3 sprigs Curry leaves
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.
Add the crushed ginger and garlic and continue sautéing for about 2 minutes until fragrant.
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.
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.
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.