This delicious spicy Thai cuttlefish recipe combines coconut milk, fresh chilli and coriander for a truly fragrant dish.


  • 500g cuttlefish(cleaned, scored and cut into slices)

  • 3 onions

  • 15 red chillies soaked for abt 1-2 hours then ground to a fine paste with 1 big onion

  • 4 dried chillies

  • corriander leaves (chopped)

  • coconut milk 1/2 cup (thick)

  • oil for frying


  • salt

  • 1 tsp tamarind paste

  • 1 tsp sugar(brown sugar)

  • 1/2 tsp ajinomoto (optional)


  • 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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