Nadan Kanava Ularthiyathu (Kerala Squid Roast)
250 gms Kanava
1 medium onion sliced (slices cut again horizontally)
4 tbsp coconut pieces
1 tbsp ginger sliced
1 tbsp garlic sliced
1 small piece kokum (kodumpulli)
1 tsp coriander powder
3 tbsp oil (coconut oil preferred)
2 sprigs curry leaves
1 ½ tsp chili powder
½ tsp pepper powder
½ tsp turmeric powder
½ tsp garam masala
Clean and cut kanava into rings.
Marinate with the above powders and keep for 10 minutes.
Heat oil and saute onion, ginger, garlic and curry leaves.
When onion edges start to brown, add coriander powder and stir for a minute.
Add Kanava and kokum, salt and stir fry on medium to high heat for 5 minutes.
Serve hot if possible.
If the flame is lowered or if you cook covered, squids will release a lot of water and the meat will become rubbery. If water is present, stir fry on high heat.