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2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, chopped
2 red chilies, seeded and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground fenugreek seed
½ teaspoon chili powder
1 cup (250ml) fish stock
1kg cuttlefish, cleaned and scored
cooked rice or noodles, for serving
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Method:
In a saucepan over medium heat, heat
oil. Add onion and cook until tender, about 4 minutes. Add
garlic, chilies, cumin, coriander, fenugreek and chili powder and cook
1 minute. Stir in stock and bring to a boil. Add
cuttlefish and simmer, uncovered, until tender, about 5 minutes.
Serve with rice or noodles. To prepare cuttlefish, place on work
surface bone-side down and cut down the length of the body, but do not
pierce intestines and ink sac. Open body and discard gut, head
and tentacles. Firmly pull skin off two remaining fleshy pieces.
Score flesh with diamond-grid cuts. Other types of seafood can
be used instead, including 750g uncooked shrimp (prawns) or 1kg
octopus, which will need simmering for 30 minutes.
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