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NADAN koonthal roast [ squid / kanava / kadampa ]
NADAN koonthal roast [ squid / kanava / kadampa ]

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We hope you got insight from reading it, now let’s go back to nadan koonthal roast [ squid / kanava / kadampa ] recipe. You can cook nadan koonthal roast [ squid / kanava / kadampa ] using 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make NADAN koonthal roast [ squid / kanava / kadampa ]:
  1. Use 2-3 Onion
  2. Prepare 1 Tomato
  3. Use As needed Coconut oil
  4. Provide 3/4 teaspoon Red chilli powder it increases or decrease as your tas
  5. You need 1/4 teaspoon Turmeric powder
  6. Get 2 teaspoon Coriander powder
  7. Take As needed Garam masala put little at last minute
  8. You need 1.1/2 teaspoon Ginger garlic paste
  9. Provide Curry leaves
  10. Prepare 350 gms Fish (after cleaning)
  11. Get To taste Salt
Steps to make NADAN koonthal roast [ squid / kanava / kadampa ]:
  1. Clean fish and cut fish
  2. Cut and clean onion, ginger, garlic and tomato. Then take red chilli powder, turmeric powder and coriander powder.
  3. Take kadai after heat put coconut oil then put onion and fry still golden colour after put ginger garlic paste stir still going raw smell after put curry leaves,masala powders and salt still stir going raw smell then put tomato stir still paste consistency and stir some minutes and close the lid again stir after masala come like roast.
  4. After put fish mix well with masala put little water and close lid… after 5 minutes open and stir well again close lid…. after 5 minutes open and stir well again close lid.
  5. After 5 minutes open the lid and stir well still completely dry the water and still coming roast consistency….. now it ready to serve.
  6. It serve with rice, Chapati, dosa, pathiri and wheat soda.

Koonthal roast (Squid roast) is ready for serving. Transfer the Kanava roast to the serving dish. Garnish it with coriander leaves and onion slices (if. Nadan Koonthal Roast or squid roast is a Kerala style preparation of calamari, very spicy, and very traditional. Its dry fry, though you can also make it semi gravy.

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