Dallo ( Cuttle Fish Curry)

Dallo ( Cuttle Fish Curry) Ingredients

450 g Cuttle fish	2 ts Cumin
25 g Onions	1 ts Fenugreek
1 Fresh chilli	1/2 ts Chilli powder
1 Tomato	1/2 ts Paprika
4 Cloves garlic	1/2 ts Turmeric
2 Cardamoms	250 ml Thin coconut milk
1 Clove	125 ml Thick coconut milk
3 ts Coriander

Instructions for Dallo ( Cuttle Fish Curry)

Stuffing: 100 g gram 2 cloves garlic 1 teaspoon coriander 1 teaspoon salt 1/4 teaspoon chilli powder 1/4 teaspoon turmeric 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, chilli powder and turmeric. Stuff the cuttle fish with this mixture and then secure with toothpicks. Chop onion, chilli and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chilli, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chilli 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 thick coconut milk and cook until the gravy thickens. From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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