This one is a real feast. Cuttlefish is neither a squid nor an octopus, it is a little bit of both combined together.
* I prefer cuttlefish over calamari, because cuttlefish is so much tastier and tenderer than calamari. Even if you slightly overcook calamari, they just turn in to rubber-like texture, which isnít quite nice on the palate.
Remove the center cartilage, which is also known as the Cuttlebone and clean insides of the cuttlefish. Wash them thoroughly with cold running water.
Cut them into rings (or slices) and dip them in ice cold water. Drain out after 10 minutes.
Then add crushed cinnamon, ginger, pepper, salt and mix well. Keep aside for another 10 minutes for seasoning.
Heat up a frying pan over medium heat. Pour coconut milk and add red chilli powder, curry powder, chopped onion, garlic, chopped green chili, cinnamon and black pepper. Give it a good stir and simmer for about 5 minutes.
Then add cuttlefish and mix them thoroughly and cook for about 8-10 minutes. The heat on the pan should be medium to low, as you donít want to overcook the cuttlefish.
Finally add chopped tomato and curry leaves. Cook for another 3-5 minutes, until the gravy thickens.
Serve warm as a main dish with white or brown rice. Itís a real feast.
* There are really only two methods of cooking cuttlefish, squid or calamari. Either cook them fast or real slow. Anything in between will result in rubbery-like texture.
"Delightful Sri Lankan Recipes" is filled with more than 60 hearty, delicious, easy to prepare Sri Lankan dishes, just like this one.
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