AuthorChef Soju PhilipKanava thoran- Squid tossed with grated coconut , green chilli, ginger and turmeric. An easy to make seafood dish from Kerala will best goes with lunch meal.As squid required very less time to cook and this dish can be prepare in minutes. As fish and seafood is found abundance in Kerala coast, squid were easily available and quite economic. whether its prepared with simple marination and pan fried or cooked with shallots as a thick masala or like this cooking quick with coconut as Thoran, the Squid will always remain favorite among seafood lovers.
Clean the squids, remove the outer thin skin, inner particles, cut into small pieces or rings, wash and drain.
Coarsely crush all the ingredients under the heading.
Slit the green chilli, soak the fish tamarind in little water.
Mix the squid with the crushed coconut masala, ginger, green chilli, fenugreek powder, fish tamarind and salt and keep aside
Heat oil in a pan, splutter mustard, curry leaves and place the squid in the pan. Mix nicely and bring it to the centre of the pan, press firmly with the ladle, keep covered and cook on slow flame for few minutes till steam arrives.
Open the pan, mix thoroughly, check the squid has tender and salt is ok.
Remove from the fire and serve hot with Kerala rice.
Ingredients
Directions
Clean the squids, remove the outer thin skin, inner particles, cut into small pieces or rings, wash and drain.
Coarsely crush all the ingredients under the heading.
Slit the green chilli, soak the fish tamarind in little water.
Mix the squid with the crushed coconut masala, ginger, green chilli, fenugreek powder, fish tamarind and salt and keep aside
Heat oil in a pan, splutter mustard, curry leaves and place the squid in the pan. Mix nicely and bring it to the centre of the pan, press firmly with the ladle, keep covered and cook on slow flame for few minutes till steam arrives.
Open the pan, mix thoroughly, check the squid has tender and salt is ok.
Remove from the fire and serve hot with Kerala rice.
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