Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Cuttlefish Masala

Traditional 65. Cuttlefish Masala recipe

🧺 Ingredients

• 700g cuttlefish, cleaned and cut into rings
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 3 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 2 tbsp kudampuli water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Cuttlefish Masala

1. Blanch cuttlefish (5 mins, high heat): Bring water to boil with salt. Add cuttlefish rings and boil for 4-5 minutes until just cooked through. Drain and set aside.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, turmeric, black pepper powder, fennel powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add kudampuli (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
6. Combine cuttlefish (10 mins, medium heat): Add blanched cuttlefish to masala. Add green chilies and curry leaves. Cook uncovered for 8-10 minutes, stirring occasionally. Cuttlefish should be well coated with masala, gravy moderately thick.
7. Final check (1 min, low heat): Gravy should cling to cuttlefish. Taste and adjust seasoning.

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