Calamari Roast (Kerala Style Squid)
If you’re craving a flavorful and spicy seafood dish, Kerala’s famous Calamari Roast will surely hit the spot. This dish features tender squid cooked with a blend of aromatic spices, all brought together in the traditional Kerala style of cooking. The delicate combination of shallots, ginger, garlic, and curry leaves, along with a slight tang from tomatoes, creates a rich and savory dish. Served as a side with Kerala Parotta or steamed rice, this dish is perfect for a weekend treat with family or guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Squid (cleaned and cut into rings) | 250 grams |
| Shallots | 10, peeled |
| Tomatoes | 2, chopped |
| Ginger | 1/2 inch, grated |
| Garlic | 4 cloves, minced |
| Curry Leaves | 3 sprigs |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Meat Masala | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Coconut Oil | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 20 grams |
| Carbohydrates | 10 grams |
| Fat | 7 grams |
| Fiber | 2 grams |
| Sodium | 400 mg |
| Cholesterol | 80 mg |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Kerala
Course: Side Dish
Diet: Non-Vegetarian
Instructions
-
Pressure Cooking the Squid:
- Begin by cleaning the squid and cutting it into rings.
- In a pressure cooker, add the squid rings, a pinch of turmeric, salt to taste, and about 1/4 cup of water.
- Pressure cook the squid for 1 whistle. After the first whistle, reduce the flame and cook for an additional 10 minutes to ensure the squid is tender.
-
Roasting Spices:
- In a dry pan, lightly roast the fennel seeds and whole black peppercorns for about a minute, until they release their aroma.
- Remove from heat and transfer the roasted spices to a blender. Add the meat masala and blend into a fine powder.
-
Preparing the Aromatics:
- In a separate blender, coarsely blend the shallots, grated ginger, and minced garlic together until you get a smooth paste.
-
Cooking the Base:
- Heat the coconut oil in a large pan (preferably an earthenware pan for that authentic Kerala flavor).
- Add mustard seeds to the hot oil and allow them to splutter, which will release their natural oils and flavor.
- Once the mustard seeds have spluttered, add the shallot-ginger-garlic mixture and sauté until the onions become soft and translucent.
- Tear the curry leaves with your hands and add them to the pan. For extra flavor, you can add the entire sprig of curry leaves. Stir the ingredients well and let them cook for a minute or so.
-
Adding Tomatoes and Spices:
- Add the chopped tomatoes to the pan and cook them down until they become soft and mashable.
- Once the tomatoes have softened, mash them using the back of a spoon to create a smooth base.
- Stir in the red chilli powder, coriander powder, and turmeric powder. Mix well for about 30 seconds to allow the spices to infuse into the oil.
-
Cooking the Squid:
- Add the pressure-cooked squid, including any residual liquid, to the pan. Don’t discard the cooking liquid—this will add depth of flavor to the dish.
- Stir everything together, ensuring the squid is well coated with the aromatic mixture.
- Cook on medium heat, stirring occasionally, until the water evaporates slightly. You should aim for a consistency that is not too watery but also not completely dry. The squid should be coated in a thick, flavorful masala.
-
Finishing Touches:
- Add the fennel-black pepper powder mixture to the pan and stir well to combine all the flavors.
- Taste the dish and adjust the salt as needed. If you like it spicier, feel free to add more red chilli powder.
-
Serving:
- Serve the Calamari Roast (Kerala Style Squid) hot as a side dish. Pair it with Malabari Parotta Without Egg, Steamed Rice, and Kerala Style Vegetable Stew with Coconut Milk. For an added treat, you can serve it alongside Meen Varuthathu (Kerala Style Fish Fry) for a complete Kerala-inspired feast.
Cooking Tips:
- For an extra depth of flavor, try cooking this dish in an earthenware pot or clay vessel. The natural material will impart a subtle smokiness to the food.
- If you can’t find fresh curry leaves, you can substitute them with dried curry leaves, but fresh leaves really make this dish shine.
- Adjust the level of spiciness by increasing or decreasing the amount of red chilli powder as per your preference.
Serving Suggestions:
- This dish pairs wonderfully with Kerala Parotta, Appam, or Steamed Rice for a complete meal.
- For a unique twist, serve it with Kerala Style Vegetable Stew or a fresh cucumber salad to balance the heat from the dish.
Final Thoughts:
This Calamari Roast is a true celebration of the bold, vibrant flavors of Kerala. The combination of tender squid, fragrant spices, and fresh curry leaves brings an irresistible dish to your table. Whether you’re looking to spice up your weekend meals or impress guests with your culinary skills, this dish will leave everyone asking for seconds!
This Kerala-style Calamari Roast offers a spicy, savory, and aromatic experience, perfectly capturing the essence of the region’s rich culinary traditions. Give it a try and bring a taste of Kerala right to your kitchen!
