Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Cuttlefish Curry

Traditional 14. Cuttlefish Curry recipe

🧺 Ingredients

• Fresh cuttlefish: 400g, cleaned and cut into pieces
• Onion: 2 medium (180g), sliced
• Tomato: 1.5 medium (120g), chopped
• Coconut oil: 40ml
• Turmeric: 0.75g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Ginger-garlic paste: 7g
• Curry leaves: 18 leaves
• Coconut (grated): 85g
• Salt: 5.5g
• Water: 180ml
• Lemon juice: 8ml
• Rice (cooked): 300g

👩‍🍳 How to make Cuttlefish Curry

1. Heat oil (160°C), add curry leaves (fry 18 sec).
2. Add onion, cook 3 min until golden.
3. Add ginger-garlic, cook 1 min.
4. Add tomato, cook 1.5 min until soft.
5. Add turmeric, chili, coriander, stir 30 sec.
6. Add cuttlefish pieces, cook 2 min stirring (should turn opaque and slightly curled).
7. Add grated coconut, stir 1 min.
8. Add water, bring to low simmer (150°C), cook 8-10 min until cuttlefish is tender. Visual cue: Cuttlefish tender, curry thick and creamy.
9. Add lemon juice and salt.
10. Serve with rice, pappadam, and chutney.
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