Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Sepia Sp.)

cuttle fish

STUFFED CUTTLE FISH CURRY

INGREDIENTS:

  • 450g cuttlefish
  • 25g onion
  • 1 chili, fresh
  • 1 tomato
  • 4 garlic cloves
  • 2 cardamom
  • 1 clove
  • 3 tsp coriander
  • 2 tsp cumin
  • 1 tsp fenugreek
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 curry leaf sprigs
  • Thin 250 ml coconut milk
  • Thick 125 ml coconut milk

Stuffing:

  • 2 garlic cloves
  • 1 tsp coriander
  • 1 tsp salt
  • ¼ tsp chili powder
  • ¼ tsp turmeric

PREPARATION:

Wash and clean the cuttlefish. Wipe dry and set on one side.
Prepare the stuffing by roasting the gram and then grinding it coarsely. Crush the garlic and mix this, together with the gram, in a bowl with the coriander, salt, chili powder and turmeric. Stuff the cuttlefish with this mixture and then secure with toothpicks. Chop onion, chili and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chili, tomato, garlic, cardamom, clove, coriander powder, cumin powder, paprika powder, turmeric, curry leaves and thin coconut milk. Put in a pan, add the stuffed cuttlefish and bring to the boil. Reduce the heat and simmer until the cuttlefish are tender, approximately 30 minutes. Pour in the coconut milk, thick and cook until the gravy thickens.

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