Squid: 500 gm.
Onion: 1 large, chopped.
Garlic: 5-6 cloves.
Ginger: 1 inch.
Green Chilies: 2.
Tomato:1 chopped.
Kudampuli: 2, shredded into pieces.
Red Chilly: 3 tsp (adjust according to your taste).
Coriander: 1 tsp.
Pepper powder: 1/2 tsp.
Garam masala: 1/4 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves.
Coconut oil: 2-3 tbsp.
Salt to taste: About 1/2 to 1 tsp
Method:
Clean the squid and cut it into small.
Chop the onions, ginger, and garlic. Slice the green chilies.
Heat coconut oil in a chatti or pan (I used clay chatti) . Add in the mustard seeds, and once they start to crack add in the chopped onion, ginger, garlic, green chilly, and lastly curry leaves.....Add in salt. Put the fire on simmer, and let it simmer for 2-3 min....mix, on and off.
Once the onion starts to brown slightly.
Add in red chilly powder, coriander, turmeric, garam masala, and pepper powder.
Mix well until the raw flavor diminishes.
Add in the chopped tomatoes.
Mix well, and simmer for a few minutes until oil comes out and tomatoes are all mashed up and mixed nicely.
Add 1/2 cup water, squid, and kudampul if adding. It is said that squid takes a bit longer time to cook than fish, so some people like to pressure cook it. But I am just boiling it and then simmering it until the water is dried up.
After about 5-10 minutes, the water has almost dried up and now it has little gravy, at this stage I added few more curry leaves. If you like it in semi gravy stage, you can switch off the fire and use it....but I kept it a little more further, so that all the water is dried up and it is roasted....slow roasted...another 10 minutes or so on low flame.
This is my kind of squid roast.
Serve hot with rice.
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