Hot n Spicy Cuttlefish

Another zinggy, delectable dish made with extra chilli, garlic, bell peppers and spring onion. Serve as an entree or as a side dish.


  • 250g cuttlefish
  • 2 red bell peppers
  • 2 red tomatoes
  • 3-4 green chilli (deseeded)
  • 30g spring onion (chopped)
  • 2 cloves of garlic (chopped)
  • 5g cinnamon (crushed)
  • 5g ground black pepper
  • 2 large red onions (chopped)
  • 5g red chilli pieces
  • 5g red chilli powder
  • Curry leaves (1-branch)
  • Water
  • 5g salt
  • 30ml canola oil
  • 5g Malabar Tamarind


Remove the center bone and clean the insides of the cuttlefish thoroughly. Rinse with running cold water. Drain them and cut into slices. Dip them in cold water and drain after 10 minutes.

Then season the cuttlefish rings with crushed cinnamon, freshly ground black pepper, salt, crushed Malabar Tamarind and mix well. Set aside for at least 30 minutes, so the rings will absorb the flavours.

Heat up a wide frying pan with oil and add the cuttlefish rings, then add red chilli powder, freshly ground black pepper, onion and cook for 5 minutes coating the rings well with all the ingredients.

Then add chopped red bell pepper, red chilli pieces, crushed garlic, chopped green chilli, cinnamon and mix well. Cook for another 4-5 minutes over medium heat.

Finally add chopped tomatoes, chopped spring onion, curry leaves and cook for another 5 minutes until the oil evaporates.

Serve as a side dish with your mains.

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It also covers...

  • Rice and other flour based recipes
  • Poultry (Chicken and Egg) recipes
  • Other meat (Beef and Lamb) recipes
  • Sea food (Fish, Prawns, Crab, Calamari and Cuttlefish) recipes
  • Vegetable recipes
  • Sambol recipes
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