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.

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Kanava roast

കണവ റോസ്റ്റ് 

Serves 4

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Ingredients:

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

Method:

• 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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Cheers

Sherin Deepu