Cuttle Fish with Murunga Leaves

Cuttle Fish is a nice delicacy with a high nutritional value. This curry is cooked to a silky coconut gravy with Murunga / Moringa leaves and ideal to serve with rice or string hoppers.

Ingredients: Serve 4

Cuttle fish cleaned and cut in to pieces 250g

1 small onion minced

2 cloves of garlic chopped

2 green chillies slit in half

spring of curry leaves

1/4 tsp fenugreek seeds

1/4 tsp turmeric

1 tsp red chili powder

1/2 tsp roasted curry powder

1/4 tsp pepper

1 tomato quarted

dash of corn flour

Coconut milk 400ml

murunga leaves bunch

salt to taste 

2 tbsp olive oil

Method:

 Marinate the cuttle fish with turmeric, chili powder, pepper, dash of corn flour and salt.

Heat a pan with olive oil, add in the onions, curry leaves, garlic and green chili. Fry till onions are golden and translucent.

Add the cuttle fish and fry for 2-3 minutes. Add in coconut milk, fenugreek seeds, roasted curry powder and tomato. Bring to boil and simmer till the curry cuttle fish is cooked. When the curry is done turn off the heat and add in the murunga leaves. The heat from the curry will wilt away the leaves. 

Serve with rice.