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Spicy Thai Cuttle Fish



  • 1.

    Drain the excess water from the cuttle fish ,

  • 2.

    Heat 5 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside. (do not cook more than 5 min)

  • 3.

    Reduce heat and add grounded paste and fry then add the onions chopped & the dried chillies chopped ..& cook till the oil separates or till the raw smell dissapears Add on the seasoning ingredients

  • 4.

    Add coconut milk, and bring to boil let it simmer for 5 min coverd.Add cuttlefish and mix well let it simmer another 5 min coverd ,then garnish with corriander leaves ...

  • 5.

    Didnt have corriader so garnished with curry leaves...:-)

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Spicy Thai Cuttle Fish.


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