Squid (Calamari / Koonthal)
スパイスとココナッツに絡みつく！南インドの海辺でビールと共に食らう海の幸
Description
Seafood yielding plump elasticity when heated. Hugely popular in South India's Kerala etc. as a spicy stir-fry (Roast) flavored strongly with coconut oil and black pepper.
Classification: For Adults,Seafood,Elasticity,Diet
Shops selling Squid (Calamari / Koonthal)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Squid(Tube or rings)
Instructions
- Remove squid innards and bone, slice into rings.
- Heat coconut oil in a pot, fry massive onions, garlic, ginger, curry leaves.
- Toss in squid, add spices like black pepper, coriander, fennel, stir-fry until moisture evaporates and spices char pitch-black onto squid into 'Koonthal Roast (Kerala-style squid stir-fry)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
None
Pairing
Koonthal Roast, Squid Fry, Cold beer
Trivia
[Hardcore] Called 'Koonthal' in Kerala's Malayalam. Since squid toughens when simmered, South Indian diners' absolute theory is making it a 'Roast (dry stir-fry)' evaporating moisture with onions and spices, rather than 'Curry (soup)'.
Eating tips & etiquette
[Unique Eating] Wash down squid rings coated in sweet coconut oil aroma and intense black pepper heat with cold beer on an evening beach!
Allergen
Seafood (Squid)