Kanava Roast Recipe — Kerala Squid Dry Roast

• 500 g kanava (squid), cleaned and cut into rings
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 tsp chilli powder
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• Curry leaves, coconut oil
• Salt to taste

Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Serves: 4

1. 1Pull the head and tentacles away from the body tube.
2. 2Remove the clear quill (plastic-like spine) from inside the body.
3. 3Peel off the purple skin by rubbing under water.
4. 4Rinse body and tentacles. Cut body into rings.

Order pre-cleaned squid rings from Onsup Fresh to save time.

1. 1Heat coconut oil in a thick pan. Add curry leaves and sliced onions. Fry until deep golden.
2. 2Add ginger-garlic paste. Cook 2 minutes.
3. 3Add chilli powder, coriander, turmeric and garam masala. Stir on low heat.
4. 4Add chopped tomatoes. Cook until the oil separates.
5. 5Add squid rings with a pinch of salt. Mix well. Cover and cook 10 minutes.
6. 6Remove lid, increase heat and roast until the masala is dry and coats the squid.

• •Do not overcook squid — it becomes rubbery. Cook just until tender, then roast quickly.
• •Frying the onions to deep golden is key to the flavour base.
• •A splash of vinegar or lemon juice brightens the dish.