Cuttlefish with Coconut Milk and Coriander
INGREDIENTS
- • 1 kg cuttlefish (Thrapsalo) E.M.A. FOODS, in rings, thawed
- • 1 teaspoon coriander seeds
- • 10 black peppercorns
- • 1 level teaspoon caraway seeds (cumin)
- • 1 teaspoon turmeric (or Turmeric)
- • 1 teaspoon yellow curry powder
- • 1/3 cup olive oil
- • 2 large (500g) dry onions, thinly sliced
- • 1 can (400ml) coconut milk or cream
- • 1/3 cup fresh chopped coriander (plus extra for garnish)
- • 1 teaspoon salt
- • 1 pinch black pepper
- • 1 red hot chili pepper, finely chopped (optional)
METHOD
- 1. Rinse the cuttlefish well and pat it dry with kitchen paper.
- 2. Place a pan over heat, and once hot, add the coriander seeds, black peppercorns, caraway seeds, turmeric, and curry powder.
- 3. Stir for about a minute to release the aromas of the spices. Pour in the olive oil and once hot, sauté the onion for about 6-7 minutes. Add the cuttlefish rings and let them sauté for 10 minutes, allowing them to release their liquid. Stir occasionally.
- 4. Next, pour in the coconut milk and continue simmering for 5 minutes until the sauce thickens. Sprinkle with the fresh coriander.
- 5. Season with salt and pepper and cook for another 4 minutes. Serve the calamari sprinkled with extra fresh coriander.
