SPICY SQUID CASHEW ROAST

To Marinate:-
Squid (kanava) cleaned and cut into rings – ½ kg
Turmeric Powder – ½ tsp
Red Chilli Powder – ½ tsp
Black Pepper Powder – ½ tsp
Curry leaves – one sprig
Salt – to taste
Coconut oil – 1 tblsp

For the roast:-

Mustard seeds – ½ tsp
Fennel seeds – ½ tsp
Coconut Pieces (Thanga kothu) – 2 tblsp
Cashew nuts – 15-20 nos
Small onion (shallots) chopped- 12-15 nos
Green chilli – 2 nos
Garlic chopped – 1 tblsp
Ginger chopped – 1 tblsp
Curry leaves - few
Tomato paste – 1 tblsp
Turmeric powder – a pinch
Kashmiri Red Chilli powder – 1 tblsp 
Coriander powder – 1 tblsp
Black Pepper powder – 2 tsp
Garam masala powder – ½ tsp
Fennel powder – ½ tsp
Honey – 1 tsp
Salt – to taste
Coconut oil – as required
Chopped Coriander leaves – 1 tblsp.

Method:

Marinate the squid with the listed ingredients ‘To Marinate’ and keep for 10 minutes.

In a pan, heat oil and fry the squid, on low flame for 5-8 minutes. Transfer it to plate and keep aside. (Make sure that you do not over fry it as the meat will become rubbery.)

In the same pan, add 2 tblsp coconut oil, splutter mustard seeds and add Fennel seeds.

Add coconut pieces and cashew nuts and sauté for few minutes or until the coconut pieces and cashew nuts turns golden colour.

Add chopped small onions, Green chilli, Ginger, Garlic and curry leaves. Sauté till the onions, turn into light brown in color. Then add tomato paste and sauté for few more minutes.

Add Turmeric powder, Kashmiri chilli powder, Coriander powder, Black pepper powder and Salt. Reduce the flame and sauté for about 2-3 minutes.

Now add the fried Squid and mix well. Cover and cook on a medium flame for 5-8 minutes by adding ¼ cup of water. Then open the lid and add Garam masala powder and fennel powder.

Finally add 1 tsp honey and mix well. 

Garnish with chopped coriander leaves.