Cuttlefish with Coconut Milk and Coriander - Recipe
CUTTLEFISH WITH COCONUT MILK AND CORIANDER
INGREDIENTS
• 1 kg cuttlefish (EMA FOODS), in rings, thawed
• 1 teaspoon coriander seeds
• 10 black peppercorns
• 1 level teaspoon of mastic (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 dry it with kitchen paper.
2. Place a pan over heat, and when it gets hot, add the coriander seeds, black peppercorns, cumin, turmeric, and curry powder.
3. Stir for about one minute to release the aromas of the spices. Add the olive oil, and when 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. Season with salt and pepper and cook for another 4 minutes. Serve the cuttlefish sprinkled with extra fresh coriander.
