Cuttlefish
The class Cephalopoda, which also includes squid and cephalopods, includes the marine snails recognized as cuttlefish. In spite of its name, it is a soft-bodied sea creature with an internal shell known as the cuttlebone, rather than a fish
Ingredients
- 500g fresh cuttlefish (cleaned and cut into rings or strips)
- 2 tbsp olive oil (or coconut oil)
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 1–2 green chilies (sliced, optional)
- 1 medium tomato (chopped)
- ½ tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp black pepper powder
- 1 tsp paprika or curry powder (optional)
- 1 sprig curry leaves (if available)
- Salt to taste
- Juice of ½ a lime
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the cuttlefish Clean and cut into rings or strips. Rinse well and set aside.
- Sauté the aromatics Heat oil in a pan, add onions, garlic, ginger, curry leaves, and green chilies. Fry until fragrant.
- Add spices Stir in turmeric, chili powder, paprika/curry powder, and black pepper. Mix well.
- Cook tomatoes Add chopped tomato and cook until soft and saucy.
- Add cuttlefish Stir in cuttlefish pieces. Cook on medium heat for about 5–7 minutes (cuttlefish cooks quickly; avoid overcooking as it can turn rubbery).
- Season Add salt and a squeeze of lime juice. Stir well.
- Finish & serve Garnish with fresh coriander and serve hot with rice, bread, or noodles.