Thursday, 24 July 2014

Calimari / Kunthal / Kanava / Squid roast | Kukskitchen

Kanava (കണവ ) , also called squid / calamari / cuttle fish / കൂന്തൽ  is a delicacy of north kerala. My dear husband who was brought up in kannur savours it's taste. I make a variety of preparations using kanava. The one below is by far the best tasting recipe with approval from not only my dear D but also from our son.

A few things before we start:

  • Fresh kanava is the best, but frozen gives not too bad a result.
  • Try to cook kanava in boiling liquid rather than stir fry, this way the flesh remains soft. The muscle contracts and goes rubbery if stir fried on high heat.
  • If using frozen kanava, do not add any extra water as the meat leaves a lot of water.


Kanava roast
കണവ റോസ്റ്റ് 
Serves 4


1- Kanava - 500g
2- Onions - 2 , thinly sliced
    Garlic cloves - 4, chopped
    Green chilli - 4, vertically slit
    Tomato - 1, chopped
3- Turmeric powder - 1/2 tsp
    Garam masala - 1 tsp
    Chilli powder - 1 1/2 tsp
    Coriander powder - 2 tsp
    Salt to taste
4- Coconut slices -  to taste
    Curry leaves to taste
5- Coconut oil - 2 tbsp
6- Water - 1/2 cup


  • Heat 1 tbsp of oil in a pan and saute sliced onion till light golden in color. 
  • Add garlic and green chillies and saute well. 
  • Now add tomato and saute till mushy. 
  • Add (3) and saute till powders release their oil. 
  • Add kanava pieces and stir well to combine and then add water, mix well and close lid. Keep in medium low flame for 6-10 minute or till the kanava is  cooked well and all the liquid is absorbed.
  • Meanshile in another pan heat oil and fry coconut slices. Once they become golden brown add curry leaves. 
  • Add the fried coconut and curry leaves to the cooked kanava. 
Best served with parboiled rice and pulissery. 

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Sherin Deepu


  1. Wow! Looks fabulous. Guess what? I have calamari rings at my blog too!

    Now I should try it out this way.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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