Crispy Kerala-Style Koonthal (Squid) Roast 🦑🌿
This Kerala-style Koonthal Roast is a spicy, aromatic seafood dish that brings the bold flavors of South India to your plate. Tender squid rings are marinated with vibrant spices, shallow-fried to golden crispiness, and infused with the earthy aroma of curry leaves. Perfect as a starter or a side with steaming rice, this dish is a must-try for seafood lovers!
Ingredients
- 500 g squid (calamari), cleaned and cut into rings
- ½ tsp turmeric powder
- 1½ tsp Kashmiri red chili powder
- 1 tsp black pepper powder
- 1 tsp coriander powder
- 1 tbsp ginger-garlic paste
- 1 tsp lemon juice
- 1 tbsp rice flour (optional, for extra crispiness)
- 2 sprigs curry leaves
- Salt, to taste
- Oil, for shallow frying
Instructions
- Marinate the Squid: In a large bowl, combine squid rings with turmeric powder, Kashmiri red chili powder, black pepper powder, coriander powder, ginger-garlic paste, lemon juice, salt, and rice flour (if using). Mix well to coat evenly. Let the squid marinate for 30 minutes to absorb the flavors.
- Fry the Squid: Heat oil in a wide pan over medium-high heat (enough for shallow frying). Add curry leaves and let them sizzle for a few seconds to release their aroma. Working in batches, add the marinated squid rings to the hot oil. Fry for 5–7 minutes, turning occasionally, until golden and slightly crispy. Be careful not to overcook, as squid can become rubbery.
- Serve Hot: Transfer the fried squid to a plate lined with paper towels to drain excess oil. Garnish with additional fried curry leaves. Serve immediately as a starter or alongside rice for a delicious Kerala-style meal.
Tip: For an authentic Kerala twist, sauté some sliced onions and green chilies in the same pan after frying the squid. Sprinkle with a pinch of garam masala and toss with the squid before serving.
Enjoy the fiery, coastal flavors of this Kerala Koonthal Roast! 🌶️🦑
