CUTTLEFISH CURRY
INGREDIENTS
- 1 1/2 lbs prepared cuttlefish
- 3 tbs vegetable oil
- 10 dried curry leaves
- 1 tsp each of whole mustard and fennel seed
- A square-inch sized piece of rampe (Pandanus leaf)
- 1 tbs grated or finely chopped ginger
- 4 cloves garlic, finely chopped
- Half an onion or a handful of shallots, finely chopped
- 1 tsp each of ground cumin, coriander and turmeric
- 1 large tin chopped tomatoes
- 1 small tin coconut milk
- Ground cayenne pepper and salt
METHOD
- Chop the cuttlefish into bite-sized chunks. Score the thicker pieces. Wash and pat dry with kitchen paper.
- Put the oil in a karhai or wok and put over high heat.
- When smoking hot, put in the curry leaves, pandan leaf and whole seeds.
- After a few seconds, add the onion, garlic and ginger and stir-fry till slightly browned.
- Add the ground spices, stir, and then the chopped tomatoes. Stir-fry for a few minutes.
- Then add the coconut milk and mix thoroughly.
- Stir well and reduce slightly (the real Sri Lankan dish is quite thin, but some people like a thick clinging sauce). Add as much cayenne pepper as you like and salt to taste.
- Add the cuttlefish pieces, mix quickly and simmer till just cooked through (don’t overcook it!).
- Garnish with chopped coriander leaf and serve with lots of white rice.
