Koonthal Masala / Squid Masala

The year 2013 has already turned out to to be lucky for us, as Asokam, our beach resort has been selected Traveller's Choice by Trip Advisor for the second consecutive year.Yay!! Thanks to all our dear guests.

We had a small function with our resort guests. I had to make a special preparation and yes that's the recipe for today - Squid Masala.

INGREDIENTS
Koonthal / Squid - 2 kg  100 g cleaned and cut

Savala/ Onions - 7 , chopped into small pieces
Inchi/Ginger - 40g chopped fine
Pacha Mulaku/Green Chilly - 5 slit into 2
Velichenna/Coconut Oil - 1/4 cup
Kurumulaku Podi/ Pepper Powder - 2 tsp
Kariveppila/Curry Leaves - 4 sprigs
Kaduku/Mustard - 2 tsp
Piriyan Mulaku Podi/ Kashmiri Chilli powder - 1 1/2 tbsp
Manjal Podi /Turmeric Powder - 1 tsp
Water - 2 cups
Salt - as required

METHOD

Chop the squid into very small pieces.

Heat oil in a wok or kadai. Add the mustard seeds and let it splutter.

Remove the curry leaves from 2 sprigs and add to the oil.

Now squeeze out the water from the squid and put it into the kadai.

Saute for 5 minutes. Tip in the pepper powder.

Add the ginger and chilly.

When the mixture starts to boil add the onions and salt.

Close with a fitting lid and let cook on high flame for 5 minutes.

Now add the chilly powder and turmeric. Let cook on high to medium flame until the water in it has almost dried up. Add the remaining curry leaves.

Add 2 cups water. Check salt and let cook till squid is soft and the curry thick.

Tips:

It is very important that you cut the squid into very small pieces for this preparation.

This is a medium spicy masala. You can adjust the spice level as per tolerance. Increase the pepper and chilly powder.

There is no need to add water in the beginning as there is enough water in the squid. But if you are cooking small quantities then you will have to add water soon.