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How It's Made: Hot Butter Cuttlefish


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Here's an easy guide to making this classic Lankan delicacy all by yourself at home - thanks to the folks at The Station.

Serving: for 2 people

Ingredients

Cuttlefish Prep: 

  • Cuttlefish - 200g (big & thick) 
  • Salt - 1/2 tsp
  • Egg White - 1 egg

Batter-fry mix:

  • Cornflour - 200g
  • Turmeric - 1/2 tsp
  • Salt - a pinch

Sauce + Veggies: 

  • Garlic - 2 tsp
  • Butter - 1 tbsp
  • Sugar - 1/2 tsp
  • Chili paste - 1 tbsp (mixed with 1 tsp oil) 
  • Capsicum - 1
  • Spring onions (with chives) - a handful
  • Dry chillies - 2
  • Oil 

Method

  1. Slice the cuttlefish into thin strips - rings do not absorb as well, and make incisions into their sides so that they flower-out when fried
  2. Mix cuttlefish with salt and egg-white
  3. Separately, mix cornflour with turmeric and salt (the batter-fry mix)
  4. Mix the moist cuttlefish into this - it is now ready to be fried
  5. Fill a deep pan with oil
  6. Deep-fry the cuttlefish lightly for 3 mins
  7. Take them out of the pan
  8. Fill pan with oil again to make the sauce - add garlic
  9. Add butter
  10. Add sugar
  11. Add oily chili paste
  12. Now add the fried cuttlefish
  13. Add sliced capsicum
  14. Add handful of spring onion chives
  15. Add handful of spring onions
  16. Add sliced dry chillies
  17. Sautee for 1 minute till cuttlefish is light-gold
     

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