Cuttle fish is one dish to long for , if done with
extra care . I have erred many times , in getting
the correct texture, but this recipe is perfect.
Even a beginner will not fail to get the correct
texture. So here’s to the failproof recipe.
500 gm cleaned and cut cuttle fish
1 tblsp ginger garlic paste
2-3 slit green chillies
1 tblsp red chilli powder
1/2 tsp turmeric powder
1 tblsp coriander powder
1 tsp cummin powder
1 tsp pepper powder
1 tsp Kashmiri chilli powder ( for color)
Salt to taste
2-3 tblsp oil
Add the fish ,chilli powder, coriander,turmeric
powder,ginger garlic paste ,1/2 cup water,
tomato and pressure cook to 2 whistles.Let
steam release on its own.
Heat oil in a kadai/ wok and add onions and
sauté till light brown .
Add the cuttle fish ( water drained) with the
rest of the spices, and a little of the stock and
cook till semi dry .Remove from fire and serve.