Sri lanka dallo ( stuffed cuttle fish curry)

1 Servings

Ingredients

Quantity Ingredient
---------> source <---------
\"A taste of Sri Lanka\"
By Indra Jayasekera
450 grams Cuttle fish
25 grams Onion
1 Chile, fresh
1 Tomato
4 Garlic cloves
2 Cardamom
1 Clove
3 teaspoons Coriander
2 teaspoons Cumin
1 teaspoon Fenugreek
½ teaspoon Chile powder
½ teaspoon Paprika
½ teaspoon Turmeric
Curry leaf sprigs
250 millilitres Coconut milk, thin
125 millilitres Coconut milk, thick
100 grams Gram
2 Garlic cloves
1 teaspoon Coriander
1 teaspoon Salt
¼ teaspoon Chile powder
¼ teaspoon Turmeric

Directions

DALLO ( CUTTLE FISH CURRY

STUFFING

===========================> Directions <======================== Wash and clean the cuttle fish. 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, chile powder and turmeric. Stuff the cuttle fish with this mixture and then secure with toothpicks. Chop onion, chile and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chile, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chile powder, paprika powder, turmeric, curry leaves and thin coconut milk.

Put in a pan, add the stuffed cuttle fish and bring to the boil.

Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes. Pour in the Coconut milk, thick and cook until the gravy thickens.

ISBN 962 224 010 0

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