| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Greek | Fish, Main dish | 1 | Servings |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Cuttle fish |
| 25 | g | Onion |
| 1 | Chile, fresh | |
| 1 | Tomato | |
| 4 | Garlic cloves | |
| 2 | Cardamom | |
| 1 | Clove | |
| 3 | ts | Coriander |
| 2 | ts | Cumin |
| 1 | ts | Fenugreek |
| 1/2 | ts | Chile powder |
| 1/2 | ts | Paprika |
| 1/2 | ts | Turmeric |
| Curry leaf sprigs | ||
| 250 | ml | Coconut milk, thin |
| 125 | ml | Coconut milk, thick |
| 100 | g | Gram |
| 2 | Garlic cloves | |
| 1 | ts | Coriander |
| 1 | ts | Salt |
| 1/4 | ts | Chile powder |
| 1/4 | ts | Turmeric |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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