Squid Roast

Name: Squid Roast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian (Kerala)
Ingredients: Squid, cleaned, rings and tentacles: 500 g; Onion: 250 g, thinly sliced; Ginger paste: 1 tsp; Garlic paste: 1 tsp; Red chilli powder: 1½ tsp; Black pepper, coarsely ground: 1½ tsp; Fennel seeds: 1 tsp; Turmeric: ½ tsp; Garam masala: ½ tsp; Curry leaves: 2 sprigs; Coconut oil: 4 tbsp; Salt: 1 tsp; The caramelised onion step is non-negotiable — they provide the sweetness that balances the black pepper.; Squid roast should be almost dry; drain any excess liquid before Step 4.; Add a tbsp of vinegar in Step 3 for a Malabar-Christian sweet-sour version.; Serve over red matta rice or alongside parotta.

🍗 Non-veg🌾 Gluten-free📊 Medium

Squid rings stir-fried to a glistening, semi-dry finish with caramelised onions, black pepper, and fennel — Kerala's classic "dry" squid preparation with a deeply sweet-spicy character.

⏱️15 minPrep

🔥25 minCook

🕒40 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Squid Roast

Mix squid with chilli powder, turmeric, ½ tsp salt, and ginger-garlic paste.
Marinate 15 min.
Heat oil; add fennel seeds, then onions.
Cook slowly until onions are deep golden-brown and caramelised, about 12 min.
Do not rush.
Add marinated squid.
Increase heat to medium-high.
Stir-fry 5–6 min until squid turns opaque and liquid evaporates.
Add black pepper, garam masala, curry leaves, remaining salt.
Stir-fry 2–3 min until the dish is glossy and semi-dry.
Caramelised onions should coat every ring.

📖 Cultural notes

|---|---|---|---|---| | 280 kcal | 24 g | 14 g | 14 g | 3 g | Squid roast is a Kerala Christian household staple, particularly in Kottayam and Ernakulam where the Syrian Christian community historically dominated the fishing trade. The "roast" technique — cooking seafood nearly dry in its own juices with caramelised onions — is a hallmark of Kerala Christian cooking that reflects both ancient Nair and Portuguese culinary influences. ---

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