Dallo ( cuttle fish curry)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Cuttle fish |
| 25 | grams | Onions |
| 1 | Fresh chilli | |
| 1 | Tomato | |
| 4 | Cloves garlic | |
| 2 | Cardamoms | |
| 1 | Clove | |
| 3 | teaspoons | Coriander |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Fenugreek |
| ½ | teaspoon | Chilli powder |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Turmeric sprig curry leaves |
| 250 | millilitres | Thin coconut milk |
| 125 | millilitres | Thick coconut milk |
Directions
Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon salt ¼ teaspoon chilli powder ¼ 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