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KOONTHAL, Squid (കൂന്തൽ)

Curry Cut

544.00
/ 500 g
  • Product Code: Marine Fish
  • Availability: Out Of Stock
  • Gross Wt: 1360 g
  • Net Wt: 500 g

Fry cut

544.00
/ 500 g
  • Product Code: Marine Fish
  • Availability: Out Of Stock
  • Gross Wt: 1360 g
  • Net Wt: 500 g

Squids commonly known as Koonthal in Malayalam, Bondase in Kannada and Kanavai in Tamil, is one of the favourite seafood preferred by most Malayalies. You can have them grilled, fried or either plain or battered. Squids are nutritious, and it can help to combat tumours.There are more than 300 different types of squid that have been identified around the world. Mainly 3 Species is commercially Exploited. The size of the normal squid is about 60 cm (24 in) long.

HEALTH BENEFITS

The traces of the copper in the squid Helps the body absorb and utilize iron which helps to increase the production of healthy haemoglobins in the blood. High calcium and Phosphorus in the squid helps to prevents arthritis and Builds bone and teeth. Protein in the squid helps to maintain healthy skin, muscles, hair and nails. And eating squid boosts immunity and relaxes nerves and muscles.

NUTRACEUTICALS PRESENT

Squids contain sufficient copper that fulfils the 90% of the body’s requirement. It contains vitamin C, B2, B3, B6, B12, phosphorus, magnesium, zinc, calcium and iron. Helps to ease migraine, it helps to regulate blood sugar level, boost immunity power.

CULINARY METHOD

Squid consumed in various forms such as in soups, salads, and fries, roasts etc. and also can be used in grilled, stuffed, braised, boiled and fried etc. Squid is an ingredient which popular in most cuisines in the world, especially in Asian countries. In Kerala, Squid used to prepare various delicious dishes such as Koonthal roast, masala Koonthal Fry, Malabar Masala Koonthal Curry etc.

ALLERGIC REACTIONS

In some peoples, the squid causes allergic reactions such persons should always avoid eating this fish

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