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Cuttlefish Fry Recipe

This cuttlefish fry is inspired by the famous Parsi dish, kolmino patio or prawn patio. This is an extremely simple recipe with very few ingredients but one that is full of flavour and utterly delicious. Can be served in so many different ways; with a simple rice and dal, as a pickle on an Indian thali or as a starter with a fresh garden salad. To make the traditional Parsi dish, simply substitute the cuttlefish with prawns.

Indian Thali

Cooking time: 30min

Serves: 4

Ingredients

Method

1

cuttlefish

350 gm ; cleaned and cut into strips
2

cumin seeds

¾ th tbsp
3

garlic cloves

small two pieces
4

brown vinegar

1 tbsp
5

turmeric powder

¼ tsp
6

red chilli powder

1 – 1 ½ tsp (adjust to heat preferences)
7

Salt

to season
8

vegetable oil

2 tbsp

Method:
• Clean the cuttlefish and cut into long strips
• Roast the cumin seeds till fragrant and cool.
• Once cooled, grind the cumin, garlic and vinegar to a fine paste.
• Add oil to a pan (do not heat) and add the ground paste along with all the other spices to the cold oil. Mix to combine.
• Place the pan on low heat till the spices start to turn fragrant and oil starts to appear at the surface.
• Add the cuttlefish pieces and cook on moderate heat. A quick stir fry of about 2-3 minutes is all that you need to cook cuttlefish. Over cooking will make the fish hard and rubbery.
• Serve hot.

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