Recipe - Sri Lanka Dallo ( Stuffed Cuttle Fish Curry)

source
"A taste of Sri Lanka"
By Indra Jayasekera

DALLO ( CUTTLE FISH CURRY
450 g Cuttle fish
25 g Onion
1 Chile, fresh
1 Tomato
4 Garlic cloves
2 Cardamom
1 Clove
3 teaspoon Coriander
2 teaspoon Cumin
1 teaspoon Fenugreek
One half teaspoon Chile powder
One half teaspoon Paprika
One half teaspoon Turmeric
Curry leaf sprigs
250 ml Coconut milk, thin
125 ml Coconut milk, thick

STUFFING
100 g Gram
2 Garlic cloves
1 teaspoon Coriander
1 teaspoon Salt
One fourth teaspoon Chile powder
One fourth teaspoon Turmeric

=========================== Directions ========================

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, chile powder and turmeric. Stuff the cuttle fish with this
mixture and then secure with toothpicks. Chop onion, chile and tomato and
crush the garlic, cardamoms and the clove. Mix the onion together with the
chile, tomato, garlic, cardamom, clove, coriander powder, cumin powder,
fenugreek, chile 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 Coconut milk, thick and cook until
the gravy thickens.

ISBN 962 224 010 0

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