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Sri Lanka Dallo ( Stuffed Cuttle Fish Curry)


Yield

1

batch

Prep

15

min

Cook

45

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients


Dallo ( Cuttle Fish Curry)
*
450 grams cuttlefish
*
25 grams onions
1 each hot chili peppers
fresh
*
1 each tomatoes
4 each garlic cloves
2 each cardamom seeds
*
1 each cloves, ground
*
3 teaspoons coriander
2 teaspoons cumin
1 teaspoon fenugreek
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon turmeric
1 x curry leaves
sprigs
*
250 ml coconut milk
thin
*
125 ml coconut milk
thick
*

Stuffing
*
100 grams gram
*
2 cloves garlic
1 teaspoon coriander
1 teaspoon salt
¼ teaspoon chili powder
*
¼ teaspoon turmeric
*
* not incl. in nutrient facts

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.

First published: last updated: 2015-07-28

Comments

 

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 3817% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 16%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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