Name: Dallo ( Cuttle Fish Curry)
Ingredients: 450 g Cuttle fish; 25 g Onions; 1 Fresh chilli; 1 Tomato; 4 Cloves garlic; 2 Cardamoms; 1 Clove; 3 ts Coriander; 2 ts Cumin; 1 ts Fenugreek; 1/2 ts Chilli powder; 1/2 ts Paprika; 1/2 ts Turmeric sprig curry leaves; 250 ml Thin coconut milk; 125 ml Thick coconut milk

We will continue to say what the world, by and large, will not believe, namely, that it is possible to describe homosexual behavior as sinful, perverse, abnormal, and destructive to persons and culture while at the same time being willing to lay down our lives in love for homosexual persons. In fact, we say something even more radical and unbelievable to the world, namely, that you must believe homosexual behavior is sin and harmful in order to love homosexual persons. Because God tells us in 1 Corinthians 13:6, “[Love] does not rejoice at wrongdoing, but rejoices with the truth.” If you deny the truth that homosexual behavior is sin, but instead approve of it or rejoice in it, what you bring to the homosexual person will not be love – no matter how affirming, kind, or tolerant. Our aim is the biblical combination of conviction in God’s truth and compassion for God’s creation.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Greek	Main dish	1	Servings

INGREDIENTS

450	g	Cuttle fish
25	g	Onions
1		Fresh chilli
1		Tomato
4		Cloves garlic
2		Cardamoms
1		Clove
3	ts	Coriander
2	ts	Cumin
1	ts	Fenugreek
1/2	ts	Chilli powder
1/2	ts	Paprika
1/2	ts	Turmeric sprig curry leaves
250	ml	Thin coconut milk
125	ml	Thick coconut milk

INSTRUCTIONS

Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon salt
1/4 teaspoon chilli powder 1/4 teaspoon turmeric
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, chilli powder and turmeric. Stuff the cuttle fish with this mixture
and then secure with toothpicks. Chop onion, chilli and tomato and crush
the garlic, cardamoms and the clove. Mix the onion together with the
chilli,  tomato,  garlic,  cardamom, clove, coriander powder, cumin powder,
fenugreek, chilli 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 thick coconut milk and cook until the
gravy thickens. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962
224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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