Saturday, October 23, 2010

Cuttle Fish with Mushroom Curry


This dish was an experiment of mine and it turned out great.

Ingredients:
Cuttle Fish 500g
Mushroom (oyster) 100g
1 Onion sliced finely
2 Green chillies cut lengthwise
1 large tomato chopped
1'' of Lemongrass
1 tsp Red Chillie powder
1/4 tsp Turmeric powder
1/2 Black pepper powder
1tsp garlic paste
1tbsp Madras curry paste *(see note on how to make the paste at home)
2tsp soya sauce
Thick Coconut milk 1 cup
Salt to taste
2 tbsp Sunflower oil

Method
Wash and cut the cuttle fish in to 1/2'' size rounds. Cut the mushrooms in to fairly large pieces.
Marinate the cuttle fish with little salt and turmeric and keep for 15 minutes.
Heat oil in pan and when heated add the cuttle fish in and stir fry until they start to curl and water comes out.
Take the cuttle fish out of fire and separate the pieces and liquid.
Keep the pieces aside.
Heat 1tbsp oil in the same pan and add garlic paste, onion, green chillie, lemongrass and stir fry until the onions are translucent.Add the madras curry paste and salt, red chillie powder, pepper powder.
Add the mushrooms in and stir in the liquid from the cuttle fish and cook for a minute and add in the chopped tomatoes and cook until the mushrooms are almost cooked and tomatoes liquidized.
Add in the coconut milk and bring to boil. 
Add in the cuttle fish and cook for 5- 7 minutes making sure not to over cook the cuttle fish as they will be chewy.  Add soya sauce and adjust the salt to taste. Sprinkle a 1/4tsp sugar if desired to enhance flavor.
Enjoy with rice, bread or roti.




Notes: How to make Madras Curry paste:


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