Cuttlefish with Coconut Milk and Coriander
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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
- Rinse the cuttlefish well and pat it dry with kitchen paper.
- Place a pan over heat, and once hot, add the coriander seeds, black peppercorns, caraway seeds, turmeric, and curry powder.
- 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.
- 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 calamari sprinkled with extra fresh coriander.
