How to make hot butter cuttlefish srilanka

 


How to make hot butter cuttlefish srilanka

    Hot Butter Cuttlefish is a popular Sri Lankan dish known for its crispy texture and flavorful taste. Here's a simplified version of the recipe:

Ingredients:

500g cuttlefish (cleaned and cut into bite-sized pieces)

1 cup cornflour

Salt and pepper to taste

Oil for deep frying

3 tablespoons butter

5-6 cloves of garlic (minced)

2-3 green chilies (sliced)

1 onion (sliced)

1 sprig curry leaves

1 teaspoon chili flakes (adjust to taste)

1 tablespoon soy sauce

1 tablespoon tomato ketchup

1 teaspoon Worcestershire sauce

1 teaspoon sugar

Lime or lemon wedges for serving

Instructions:

In a bowl, mix the cuttlefish with a pinch of salt, pepper, and about 1/4 cup of cornflour until the pieces are coated evenly.

Heat oil in a deep pan. Once hot, carefully add the coated cuttlefish pieces and fry until they turn golden brown and crispy. Remove and place them on a paper towel to absorb excess oil.

In a separate pan, melt the butter over medium heat. Add minced garlic, sliced green chilies, and curry leaves. Sauté until aromatic.

Add sliced onions and sauté until they turn translucent.

Add chili flakes, soy sauce, tomato ketchup, Worcestershire sauce, and sugar. Stir well to combine the flavors.

Toss the fried cuttlefish into the sauce and mix thoroughly, ensuring each piece is coated evenly.

Sprinkle some additional cornflour (about 1/4 cup) over the cuttlefish in the pan. This will help thicken the sauce and give the dish a slight crunch.

Continue to toss the cuttlefish in the pan until the sauce thickens and coats the pieces nicely.

Once the sauce reaches the desired consistency, remove from heat and serve hot.

Garnish with fresh curry leaves and serve with lime or lemon wedges on the side.

Enjoy your homemade Hot Butter Cuttlefish as a flavorful and crispy appetizer or main dish!





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