In Sri Lanka we use fresh cuttlefish in a variety of different ways. I have my own recipe for this curry using my Mum’s curry ingredients. It tastes so amazing that I just had to share it with you all.

INGREDIENTS

500g small cuttlefish (cleaned and washed – ask your fishmonger)

1 medium onion (chopped)

3 garlic cloves (chopped)

2 tbs chopped fresh ginger

1 big tomato (chopped)

1 tsp chilli powder

1tsp roasted curry powder

1 tsp black pepper powder

1/2 tsp turmeric powder

3 cardamom (chopped)

1 inch cinnamon stick

1 inch lemon grass (chopped)

2 sprigs of curry leaves

2 tbs fresh  lime or lemon juice

2 tbs coconut oil (or vegetable oil)

1 cup coconut milk (200ml)

Salt to taste

For the stuffing 

50g leeks or spring onion (chopped)

100g carrot (grated)

100g cauliflower (grated)

100g parboiled potato (diced)

2 tbs fresh parsley or chives (chopped)

1 tbs olive oil or butter

Salt and pepper to taste

METHOD 

Heat the oil or butter in a saucepan, add spring onion or leeks and cook for about 7 minutes

Add the remaining vegetables and cook all together for another 5 minutes, then check the seasoning

Remove from the heat and let it cool down

Stuff the vegetables mixture into the cuttlefish, and keep on one side

Heat the oil in a pan, add garlic, onion, ginger, lemon grass, curry leaves, cardamom and cinnamon.  When the aromas come out add the chopped tomato and mix well. Then add the curry powders and cook for another five minutes

Add the coconut milk and let it simmer, check the seasoning

Then arrange the stuffed cuttlefish carefully into the curry, cover and cook for a further 7 minutes

Remove from the heat, and add the lime juice

Serve with rice or bread