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Kanava/Koonthal Roast (Serves 4)

By Pazham Pappadam Payasam

Italians call these octopians as 'Calamari', Americans call them as 'Squid'. Kanava/Koonthal is what we malayali's are familiar with.. Here is a very simple seafood preparation which takes you to heaven from every bite of it....So why waiting..go shop kanava :-)

For cooking Kanava

Kanava/Koonthal 1 lb/1/2 kg
Red chilly powder ½ tsp
Coriander powder ½ tsp
Turmeric powder ¼ tsp
Salt as needed
Water ¼- ½ cup


Wash and cut calamari into desired shape and size. In a pressure cooker, mix together calamari, red chilly powder, coriander powder, turmeric powder, salt and water. Be careful when adding water as calamari produces water as gets cooked. Cook till 3-4 whistles and keep aside.

For roasting

Red onions 2 nos, finely chopped
Ginger-garlic paste 2 TBSP
Tomato 2 nos, chopped
Green chilly 2 nos, finely chopped
Red chilly powder ½ tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Black pepper powder ¼ tsp
Garam masala ½ tsp
Oil 3 TBSP

For tempering

Mustard seeds 1 tsp
Fenugreek seeds 1/8 tsp
Curry leaves 2-3 sprigs


Heat (med-high) oil in a heavy bottomed pan and splutter mustard seeds, fenugreek seeds and curry leaves. Add red onions and ginger garlic paste and green chillies. Sauté until the onions are golden brown in color. Now reduce flame to (low-med) and add red chilly powder, coriander powder, turmeric powder, pepper powder and garam masala and fry for 3 minutes or until raw smell from the powders are gone. Now add tomatoes and fry well until oil separates. At this stage add in the cooked calamari (Kanava) along with the water. Roast well in medium flame until the gravy is completely dry and attains a reddish brown color. Remove from flame and serve hot with rice?


Make sure not to overcook the Kanava as the meat becomes rubbery
Add in 1/2 cup coconut milk, at the last stage of cooking  kanava to make it a gravy based curry

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By Pazham Pappadam Payasam (Visit website)

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