By: Erna Dyanty
Sri Lankan Cuttlefish Curry, By: Erna Dyanty
This curry dish is very similar to the Negeri Sembilan Masak Lemak cili api, only difference is that, the base of this coconut stew dish is mainly curry powder and other spices that are commonly used in Malaysian local cuisines. However, the curry powder here seems to be a blend that incorporates more cumin and coriander I believe, as the powder looks more green. So, I have added a bit of tumeric to make the colour stand out. The tomatoes do add a bit of an orange tint to the stew. Perhaps I did buy the wrong curry powder, but that was the only option available in the supermarket in town. The recipe does not require any sauteing or pre-frying onions to a soft texture. It is all put in a pot and left to cook on the stove.
It was just my luck that day, because the day I chose to cook, was the day we had local company for lunch. So I had my tasting group ready to rate my cooking … Although the colour may have not turned out orange red like what I could see in the cookbook – but I was very pleased to hear that this recipe I cooked is …. “Very much Sri Lankan!” …. as how my guest had put it.
Sri Lankan Cuttlefish Curry Recipe
2 large onions wedged
2 tomatoes wedged
How to make Sri Lankan Cuttlefish Curry:
- Wash the cuttlefish and set aside. Marinate it with the thick coconut milk and 2 stems of the curry leaves.
- Put all the other ingredients into a pot and let it simmer to boiling point, be sure to stir the coconut milk to ensure that it does not start to curdle. Use a medium to low heat.
- When the gravy thickens slightly, add into this the cuttlefish and the rest of the remaining ingredients. Let boil and season.
