===========================> 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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|Serving Size: 1 Serving (1403g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 815 (80%)|
|Amt Per Serving||% DV|
|Total Fat 90.6g||121 %|
|Saturated Fat 70.7g||353 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 117.5mg||4 %|
|Potassium 2338.1mg||62 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 38.8g|
|Protein 20.4g||29 %|
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Calories per serving: 1023
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