Cuttle Fish 1 kg
White Rice 2 tbsp
Scraped Coconut 2 tbsp
Coconut Oil 3 tbsp
Pandan Leaves
Cardamom
Garlic
Ginger
Onion
Capsicum
Green Chili
Curry Leaves
Cumin Seeds 1½ tsp
Fenugreek 1 tsp
Roasted Curry Powder 1½ tsp
Turmeric Powder 1 tsp
Chili Powder 3 tsp
Salt Powder
Dried Chili
Tomato
Garcinia
Roasted Rice & Cocconut Powder 5 tsp
Coconut Milk 1 ½ Cup
Today, grandma and daughter will make delicious Cuttlefish Black Curry.
Cooking Calamari (Cuttlefish / Squid) with added roasted coconut and raw rice mixture, spices and coconut milk gravy.
If you love calamari dishes then please try this squid curry in a heavily spiced coconut gravy. Before cooking calamari remove the outer skin, the bone within the cavity of the cuttlefish and scrape off the gel like substance.
In this Cuttlefish Black Curry Recipe the main ingredient is Roasted Coconut and Raw Rice mixture to create a flavorful dish. Blackened coconut and raw rice or roasted coconut and raw rice takes a very special place. Slow and low cooking is the key to getting this recipe right. That makes the Calalmari pieces super tender and at the same time, the gravy gets nice and thick and flavorful.
We hope you have fun cooking with Grandma and daughter.