Saturday, October 21, 2017

Cuttle fish (Squid) curry 

                       

                      Squid Curry

Ingredients:

Cuttle fish 500Gms
Roasted curry powder 2 tablespoons
Onions 2 medium
Green chillies 3
Curry leaves 8
Coconut milk or milk 1 cups
Fennel seeds 1 teaspoon
Oil 2 tablespoons
Lime juice 1 tablespoons
Salt to taste

Method:

Clean and wash the cuttle fish if you can or get the fish monger to clean this for you. Cut it into ¾ inch squares.

Remember these shrink while cooking.

Dry roast the fennel seed and when browned add oil and fry the diced onions, add the cut green chillies, curry leaves and fry till onions turn golden.

Add the cuttle fish pieces, curry powder, salt, milk and cover and cook on gentle heat until the milk boils.

Reduce the heat and simmer until the gravy thickens.

Remove from fire and add lime juice to taste.

Serve with: rice, string hoppers

 

Cuttle fish (Squid) fried 

 

Ingredients:

Cuttle fish 500 Gms
Onions 2 large
Chilli powder 2 teaspoons
Turmeric powder ½ teaspoons
Salt to taste
Oil

Method:

Wash and cut cuttle fish into ¾ inch square pieces.

In a dish put these pieces and add the chilli powder, turmeric powder, salt, mix well and leave for 15 minutes.

In the mean time slice the onions into thin strips.

In a frying pan heat oil and fry the cuttle fish pieces until cooked. Cover the pan to prevent oil splattering.

Occasionally stir and after 10 minutes of cooking or when squid pieces are cooked, add the onion slices and fry further until onions turn golden.

Drain and remove and serve.

Serve with: rice