Koonthal Roast

Name: Koonthal Roast
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 800 g cleaned squid, cut into rings and tentacles; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 4 tablespoons coconut oil; 3 medium onions, thinly sliced; 2 tablespoons ginger-garlic paste; 2 medium tomatoes, chopped; 2 sprigs curry leaves, divided; 1½ tablespoons coriander powder; 1 teaspoon Kashmiri red chilli powder; ½ teaspoon turmeric powder; 1 teaspoon ground black pepper; ½ teaspoon garam masala; 1 teaspoon fine salt; 25–40g thin coconut slivers; 80 ml water or stock; 1 tablespoon coconut oil; 2 tablespoons chopped coriander

About Koonthal Roast

Koonthal Roast is a Kerala-style squid preparation where tender squid is coated in a thick onion, tomato and spice masala until the flavours become concentrated and cling closely to the seafood. Koonthal is the Malayalam word commonly used for squid.

A key feature of Kerala roast-style dishes is the use of thin coconut slivers. They are lightly fried first in coconut oil until golden, then removed while the onions, curry leaves and spice base are cooked in the same flavoured oil. The coconut is folded back in towards the end, bringing toasted aroma and small bursts of texture through the finished dish.

Unlike a loose seafood curry, Koonthal Roast should be dark, aromatic and lightly dry. Curry leaves, ginger, garlic, chilli, black pepper and coconut oil give the dish its Kerala character, while the squid brings a gentle sweetness and soft bite when cooked correctly.

It works especially well with Kerala parotta, chapati, appam, bread, Kerala Matta rice or as part of a seafood sharing menu.

Cooking Koonthal Roast Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the main challenge is cooking squid for the correct length of time.

For home cooks, cleaned squid tubes or rings are the most practical option. Frozen squid also works well once fully defrosted and drained. Start by frying thin coconut slivers in coconut oil until pale golden, then remove and reserve them before cooking the onion masala in the same oil. Build and reduce the masala fully before adding squid at the final stage. Squid needs either a very quick cook or a long slow cook; for a roast like this, keep the final cooking brief so it stays tender. Dried curry leaves are widely available through South Asian grocery shops and work well in the roast base or final tempering.

For professional kitchens, the fried coconut slivers and onion masala can be prepared ahead, but squid should be added in smaller batches close to service. Holding squid for too long can make it firm, while repeated reheating affects both texture and appearance. Finish each batch with the reserved fried coconut slivers so they retain some bite and give the dish its characteristic texture.

A good Koonthal Roast should be rich, glossy and well reduced, with tender squid coated in a concentrated Kerala-style onion-and-spice masala, punctuated by lightly fried coconut slivers rather than sitting in excess sauce.

Koonthal Roast

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

blank

800 g cleaned squid, cut into rings and tentacles
½ teaspoon turmeric powder
¾ teaspoon fine salt

blank

4 tablespoons coconut oil
3 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
2 medium tomatoes, chopped
2 sprigs curry leaves, divided
1½ tablespoons coriander powder
1 teaspoon Kashmiri red chilli powder
½ teaspoon turmeric powder
1 teaspoon ground black pepper
½ teaspoon garam masala
1 teaspoon fine salt
25–40g thin coconut slivers

blank

80 ml water or stock
1 tablespoon coconut oil
2 tablespoons chopped coriander

Directions

blank

Mix the squid with turmeric and salt. Rest for 15 minutes while preparing the sauce.

blank

Heat coconut oil. Fry first in coconut oil until pale golden; remove and reserve. Build the onion masala in the same oil, then fold the coconut slivers back in during the final roast stage.
Cook onions and one sprig curry leaves slowly until deep golden. Add ginger-garlic paste and cook for 2 minutes.
Add tomato and powdered spices. Cook until the masala is thick and the oil begins to show at the edges.

blank

Add the squid and cook for 12 to 15 minutes or until cooked through, adding water or stock only when needed.
Cook over a medium-high heat until the masala clings to the main ingredient.
Finish with remaining curry leaves, coconut oil and coriander. Rest for 5 minutes before serving.

Back to blog

A More Practical Route to Koonthal Roast

Koonthal Roast relies on a reduced onion-and-pepper masala with squid cooked just long enough to stay tender. The margin between tender and rubbery squid is narrow, especially when pieces are cut unevenly. For a more practical route to this seafood roast flavour direction, explore the CoChilli Pro product used for this dish below.