കണവഫ്രൈ

                             

Kanava Thoran /Kerala Koonthal Thoran /Squid /Calamari Stir fry with Coconut

Preparation Time : 10 minutes
 Cooking Time : 20 minute
 Serves : 4

                                                                    Ingredients:

 Squid /Calamari/ Kanava /Koonthal : 2 lb /1kg (clean & cut into rings)
Turmeric Powder : 1/4 tsp
 Black pepper powder :1 tsp (fresly grounded)
 Salt to taste For Masala :
Grated Coconut : 1 cup
Shallots / Cheriyaulli/Kochulli: 3-4
Ginger : 1” piece
 Garlic : 3
 cloves:4
Green Chillies : 4 or to your spice level
 Cumin Seeds /Jeerakam :1 tsp
 Fennel Seeds /Perumjeerakam : 1/4 tsp
Turmeric Powder : 1/4 tsp
 Garam Masala Powder : 1/4 tsp (see notes)
 Red chilly powder : 1/2 tsp
 Fenugreek powder / Uluva Podi :1/4 tsp
 Curry leaves : few
Tamarind : a very small piece or if using
 tamarind paste : 1/4 tsp

 For Seasoning: Coconut Oil :1 tbsp
Mustard Seeds : 1 tsp
Shallots /Small Red Onions : handful
 finely
 chopped Dried Red chilies : 3 ( halved )
 Curry leaves : 1 sprig

Method of Preparation : 1. Clean and cut squid into 1” ring and in a Earthenware/Clay-pot/Manchatti; add the cleaned Squid/Kanava with freshly grounded balck pepper, turmeric powder and salt to taste (or) pressure cook it for one whistle. (Note : Do not add water, squid will give off water while cooking.) 2.When it done or when the pressure settled down open the lid and drain the all water from the cooked squid. 3. Meanwhile coarsely blend the above ingredients listed "To Masala" and set it aside. 4. Heat coconut oil in a Earthenware/Clay-pot/Manchatti or pan and splutter mustard seeds, chopped shallots/small red onions, red chilies and curry leaves. 5. Add coarsely grounded coconut mixture; salt to taste and sprinkle little water over medium heat and saute until the raw smell disappears. 6. Add cooked squid and mix well, lower the flame and saute for 3-4 minutes on a low heat 7. Serve it with hot boiled rice along with curry and Enjoy!

 Notes: Cooking in Earthenware /Calypot /Manchatti will enhance the authentic taste and flavor. Add or reduce green chillies, chilli powder and pepper powder according to your taste. Using homemade gram masala gives more taste and flavor to the dish...To Make Fresh Homemade Garam Masala : Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/Karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom /Elakka : 2 pods (or) Use Store Bought Garam Masala : 1/4 tsp