Monday, 30th, November, 2015  07: 55:18

Cuttle fish curry - squid curry



Cuttle fish 500Gms

Roasted curry powder 2 tablespoons

Onions 2 medium

Green chillies 3

Curry leaves 8

Coconut milk or milk 1 cups

Fennel seeds 1 teaspoon

Oil 2 tablespoons

Lime juice 1 tablespoons

Salt to taste


Clean and wash the cuttle fish if you can or get the fish monger to clean this for you. Cut it into ¾ inch squares.

Remember these shrink while cooking.

Dry roast the fennel seed and when browned add oil  and fry the diced onions, add the cut green chillies, curry leaves and fry till onions turn golden.

Add the cuttle fish pieces, curry powder, salt, milk and cover and cook on gentle heat until the milk boils.

Reduce the heat and simmer until the gravy thickens.

Remove from fire and add lime juice to taste.

Serve with: Rice, string hoppers

Squid - Cuttle fish fried 


Cuttle fish 500 Gms

Onions 2 large

Chilli powder 2 teaspoons

Turmeric powder ½ teaspoons

Salt to taste



Wash and cut cuttle fish into ¾ inch square pieces.

In a dish put these pieces and add the chilli powder, turmeric powder, salt, mix well and leave for 15 minutes.

In the mean time slice the onions into thin strips.

In a frying pan heat oil and fry the cuttle fish pieces until cooked. Cover the pan to prevent oil splattering.

Occasionally stir and after 10 minutes of cooking or when squid pieces are cooked, add the onion slices and fry further until onions turn golden.

Drain and remove and serve.

Serve with: Rice



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