Spicy Squid Masala (Koonthal masala)

The special attraction of today’s fish purchase was squid. Though I went with Aneesh to buy fish for his household, he told Nimmy (his wife) used to cook squid only in continental style and not aware of traditional recipe and thus he discouraged me from buying.  But I assured him that I’ll guide her to make, trying to recollect all lessons learned during my PG studies. To be frank, I was really eager to try it out once. I hoped Nimmy won’t have to kick me out of her kitchen. Straight away from market, I went to help her in kitchen, started cleaning squid and gave the instructions to Nimmy as below to prepare traditional koonthal masala.

Ingredients:

Koonthal – 250 g

Red chilli powder – 2 teaspoon

Kashmiri chilli powder – 1 tea spoon

Turmeric powder – ½ teaspoon

Salt – to taste

Grated coconut – 2 Tb spoon

Chopped onion – 1 big sized

Tomato cut into small pieces– 1 medium sized

Green chilli – 2 no.s

Ginger, garlic (crushed) – 1 teaspoon

Coriander, mint leaves – 1 Tbspoon

Garam masala – 2 pinch

Coconut Oil – to fry

How to:

1.       Clean the squid well and cut it into round pieces. Mix chilli powders, turmeric powder and salt in a pan and cook for around 10 minutes in medium flame without adding water. Once the water in squid is drained completely, add coconut oil into the pan to fry the squid. Squid just need to be shallow-fried. So just 2 Tb spoon of oil will be enough.

Drain oil and keep the fried squid aside, once it is half-fried.

2.       In the same pan and same oil put chopped onion, green chilli, garlic and ginger and fry until softened. Pour extra oil only if it’s needed. Add cut coriander and mint leaves and garam masala. Add salt as needed and if it needs to be spicier, add ½ teaspoon pepper powder.  Add the cut tomato and fry till tomato is softened. Add the grated coconut and fried squid into this mixture and blend well for 2 minutes in medium flame.

3.       Serve hot in a plate, garnish with tomato and green chilli.

Note: It’s an ideal spicy side dish for any rice varieties or pathiris/breads/chapathis.

Nimmy made chappathi and we three had it with koonthal masala. I could figure out a smile on Aneesh’s face with a satisfaction that the money spent for squid didn’t go waste because of me... You too try this and comment about your opinions.

Posted in: Indian,Kerala,Kitchen,Sea Food,Spicy