Cuttlefish Curry Recipe

 Cuttlefish Curry Recipe

Ingredients

• 500g cuttlefish, cleaned and cut into bite-sized pieces

• 2 tablespoons oil (coconut oil works best)

• 1 onion, finely chopped

• 2 tomatoes, finely chopped

• 3–4 garlic cloves, minced

• 1-inch piece of ginger, minced

• 2 green chilies, slit lengthwise

• 1 teaspoon mustard seeds

• 10–12 curry leaves

• 1/2 teaspoon turmeric powder

• 2 teaspoons chili powder (adjust to taste)

• 1 tablespoon coriander powder

• 1/2 teaspoon cumin powder

• 1 teaspoon garam masala

• 1 cup coconut milk

• 1 cup water

• Salt, to taste

• Fresh coriander leaves for garnish

Instructions

1. Prepare the Cuttlefish

• Clean the cuttlefish thoroughly. Remove the ink sac, cartilage, and any tough membrane. Cut into bite-sized pieces and set aside.

2. Make the Base

• Heat oil in a deep pan. Add mustard seeds and let them splutter.

• Add curry leaves, chopped onions, and green chilies. Sauté until the onions turn golden.

3. Cook the Masala

• Stir in the garlic and ginger, sautéing for 1–2 minutes until aromatic.

• Add the tomatoes and cook until they soften and form a thick paste.

4. Add Spices

• Add turmeric powder, chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2–3 minutes until the oil separates.

5. Add Cuttlefish

• Add the cuttlefish pieces to the pan and coat them in the spice mixture. Cook for 2–3 minutes.

6. Simmer the Curry

• Pour in the coconut milk and water. Bring to a boil, then lower the heat and simmer for 10–15 minutes or until the cuttlefish is tender.

• Stir in garam masala and cook for an additional 2 minutes.

7. Garnish and Serve

• Garnish with fresh coriander leaves and serve hot with steamed rice, paratha, or naan.