Squid Roast Kerala Special Recipe

clean and prepare squid

Rinse the squid well under cold water. Remove the innards, quill and skin if desired. Separate bodies and tentacles. Pat dry with paper towels. Slice bodies into 1/2-inch rings or leave large ones whole; score lightly with a shallow crosshatch to help absorb marinade.

marinate

In a large bowl combine turmeric, 1.5 tsp salt and lime juice. Add the cleaned squid and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes while you make the masala so the squid absorbs flavor but does not become tough.

dry roast whole spices

In a small dry skillet over medium heat, add coriander seeds, black peppercorns and fennel seeds. Toast, stirring, for 1–2 minutes until aromatic and slightly darker — do not burn. Remove from heat and cool briefly.

sauté aromatics

Heat 2 tablespoons coconut oil in a heavy skillet or kadai over medium heat. Add shallots and sauté until softened and starting to brown, about 6–8 minutes. Add garlic, ginger, green chilies and the 2 tbsp curry leaves and continue to cook 2–3 minutes until fragrant.

make masala paste

Transfer the sautéed aromatics and toasted spices to a blender. Add dry red chilies, tamarind paste and 1–2 tablespoons water. Blend to a coarse-smooth paste (add up to 2 tbsp more water if needed). Scrape the paste back into the pan.

cook the masala

Cook the paste over medium-low heat for 4–6 minutes, stirring frequently. Add red chili powder, ground coriander and 1/2 tsp garam masala and continue to fry until oil separates slightly from the masala, about 3–4 minutes. Stir in coconut flakes if using. Remove from heat and let cool slightly.

coat squid with masala

Add the marinated squid to the pan with the cooked masala. Toss gently to coat all pieces evenly. If the mixture seems dry, add 1 tablespoon coconut oil and 1 tablespoon water. Taste and adjust salt (use remaining 0.0 tsp salt from original—salt already used for marinade; if more needed, add up to 0.5 tsp).

initial cook

Cook the squid gently over medium heat for 4–5 minutes, stirring occasionally, until the edges start to curl and the squid is mostly opaque. Avoid overcooking; squid becomes rubbery if cooked too long.

roast for caramelization

Increase heat to medium-high and let the squid roast in the pan without stirring for 1–2 minutes to get charred spots. Toss once and repeat for another 1–2 minutes to create a light roast and deepen flavors. Alternatively, transfer to a preheated grill pan or oven broiler for 2–3 minutes to achieve char marks, brushing with 1–2 tsp coconut oil.

finish and garnish

Turn off heat. Sprinkle remaining garam masala if desired and toss in chopped fresh cilantro and a few fresh curry leaves. Allow the flavors to rest for 2 minutes before serving. Squeeze a little extra lime juice to brighten just before serving.

Serve hot as an appetizer or with steamed rice, appam, or Kerala porotta. Offer lemon wedges on the side and a simple cucumber-onion salad to balance the spice.