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We hope you got insight from reading it, now let’s go back to naadan koonthal roast(kerala spicy squid fry) recipe. You can cook naadan koonthal roast(kerala spicy squid fry) using 15 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Naadan koonthal roast(Kerala spicy squid fry):
- Get 1/2 kg Squid -
- You need 2 Onions - (Medium sized)
- Get 4 Green chillies -
- Prepare 5 cloves Garlic -
- Provide Ginger - a small piece
- Get 1 Tomato -
- Get 1 tbsp Coriander powder -
- Get 1/2 tbsp Kashmiri chilly powder -
- You need 3/4 tsp Turmeric powder -
- Use 1/2 tsp Garam masala -
- Take 1 tsp Black pepper powder -
- Use 1/2 Grated coconut - cut(Optional)
- Take 1 sprig Curry leaves -
- Get to taste Salt-
- Provide as needed Oil -
Steps to make Naadan koonthal roast(Kerala spicy squid fry):
- First clean the squid and slice it into rings and then drain it nicely
- Next mix the squid with 1/2 tsp pepper powder, 1/2 tsp turmeric powder, curry leaves, crushed ginger and garlic and salt and then pressure cook the squid in a medium flame, without adding any water for just 1 whistle and keep it aside for the pressure to release automatically.
- Meanwhile heat oil in a pan and add sliced onions and chopped green chillies and saute till onions become light brown in color. Then lower the flame and add red chilly powder, coriander powder, 1 tsp pepper powder, 1/4 tsp turmeric powder and fry for about a minute or till the powders turn dark in color.
- Next add chopped tomatoes, along with little salt and fry till tomatoes are nicely done. When the tomatoes are nicely done, add grated coconut, cooked squid along with the water left in pressure cooker and cook uncovered for another 5 minutes or till the gravy thickens.
This is an authentic Kerala squid recipe for squid roast / fry. Yesterday I visited my aunt's house and she gave me the proper method to prepare nadan koonthal (Squid) fry. Friends, I am sharing with you how to make this spicy delicious Koonthal roast. Nadan Koonthal Roast or squid roast is a Kerala style preparation of calamari, very spicy, and very traditional. Its dry fry, though you can also make it semi gravy.
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