SERVES 4
2 x medium cuttlefish (approx 500g each) prepared into tentacles and head
1 large onion, finely sliced
3 tbsp coconut oil
1 green chilli, deseeded and finely chopped
2.5cm piece fresh turmeric, peeled and finely grated
2.5cm piece fresh ginger, peeled and finely grated
1 tsp ground cardamom
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
400g can coconut milk
300mls best fish stock
4 tbsp Greek yoghurt
A large handful of roughly chopped coriander
Squeeze of lime juice
Salt and freshly ground black pepper
Heat the oven to Gas mark 2/160C
Prepare the cuttlefish. Wash the tentacles well to remove grit or ink, these can be sliced or left whole. Score the cuttlefish head finely in one direction only, then cut into thick strips. Refrigerate until required.
Heat the 2 tbsp of the coconut oil in a large saucepan or casserole dish, add the onion and cook over a low heat until golden brown. Add the chilli, turmeric, ginger and dry spices and stir over a low heat for 2-3 minutes. Stir in the coconut milk and stock and bring to the boil. In a separate pan, fry the cuttlefish for a few seconds on either side and add to the casserole. Cover the pan and cook in the preheated oven for 90 minutes or until the cuttlefish is cooked and very tender.
Lift the cuttlefish from the pan and bring the cooking liquid to the boil. Bubble rapidly until the liquid is reduced and syrupy, stir in the yogurt, coriander and lime juice, season to taste. Replace the cuttlefish and serve with Dahl or chickpeas.
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