FINE-DINING-INDIAN
R E C I P E S
PAGE 18
Cuttle fish roast with cocum
Yield : One 2 Portion Prep Time : 1 hour 10 min Total Time : 1 hour 20 min
INGREDIENTS 300g Cuttle fish
100g sliced onion 30g sliced shallots 2g curry leaf 2 no . Green chili 5g cocum 2g turmeric powder 10g coriander powder 12g redchili powder 2g black pepper powder 5g garlic julienne 5g ginger julienne 2g asafetida 1g fenugreek seed 2g mustard seed 20 g virgin coconut oil 20g fresh coconut cream 100g fish stock or water
PROCEDURE 1 . Keep cuttle fish in a chopping board pull and remove skin . Separate head from
body . Remove cartilage from the body cavity and all jelly like substance from inside , rinse on running tap water . 2 . Split open the head in two remove the beak and any soft bones . Wash till the water becomes clear without any ink residue . Slit open the cuttle fish body and cut into dices of 1 to 2 cm size . 3 . Cut head in to two more part if the tentacles are too long you may cut in half . Soak cocum in hot water just enough to cover the cocum completely . Heat coconut oil in a thick bottom pan , keep a spoon full oil on side to finish the dish . 4 . Once the oil is hot add asafetida powder , fenugreek seed when its start browning add mustard seeds . Now add ginger and garlic julienne sauté till its gets golden color . Sauté in sliced shallots and onion on medium heat for 5 minutes . At this point add half of the curry leaf and green chili . Mix in cut calamari sauté for 5 more minute . Dilute all powdered spices in water or fish stock . 5 . Pour in to the pan , add soaked cocum with the water adjust seasoning give a boil and simmer for 1 hour or till the cuttle fish piece are very tender . add water or stock in between if necessary . 6 . Once the fish is tender reduce sauce to a coating consistency . Keep the consistency so that when you move pan in a front & back movement it appears like a wave . finish with coconut milk , coconut oil and remaining curry leaf , green chili . Keep warm till you serve