CJ appeared on the Sunday Brunch as guest chef, 22nd January 2017! Despite unfavourable initial response to the idea of eating cuttlefish the guests on the show particularly Will Arnett who gave CJ his thumbs up for the recipe.
2 medium cuttlefish (approx 500g each) prepared into tentacles and head
1 large onion, finely sliced
3 tbsp coconut oil
1 green chilli, de-seeded 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
300ml best fish stock
4 tbsp Greek yoghurt
a large handful of roughly chopped coriander
Squeeze of lime juice
Salt and freshly ground black pepper
1. Heat the oven to Gas mark 2/160C
2. 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.
3. Heat the 2 tbsp of the coconut oil in a large saucepan or casserole, add the onion and cook over a low heat until golden brown.
4. 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.
5. 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.
6. 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 yoghurt, coriander and lime juice, season to taste.
7. Replace the cuttlefish and serve with Dahl or chickpeas!
We will be cooking the Cuttlefish Curry in classes over the next couple of months. Check out our Techniques evening for dates.