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Daello Thiyal (Sri Lankan Cuttlefish Curry)
Daello Thiyal (Sri Lankan Cuttlefish Curry) is a traditional Sri Lankan recipe for a classic steamed and layered curry of cuttlefish with goraka, chillies, onions, curry leaves and black peppercorns. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Sri Lankan Cuttlefish Curry (Daello Thiyal).
prep time
15 minutes
cook time
45 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesSri-lanka Recipes
Goraka is a common souring agent in Sri Lankan cookery. It's the dried fruit of
Garcinia gummi-gutta fruit, also known as Malabar tamarind. Typically it's soaked in warm water for around 20 minutes before use. This is an unusual dish in that it's layered and steamed and is not stewed.
Ingredients:
250g Cuttlefish
50g Onion
4 Green Chillies, minced
4 pieces of Goraka
25g Freshly Crushed black Peppercorns
4 Garlic cloves, peeled and crushed
6 curry leaves
1 piece of rampe (screwpine leaf)
Salt to taste
Banana Leaf
Method:
This is a dry sour curry made with goraka as the souring agent. Begin by thoroughly washing the cuttlefish, then season to taste with salt and black pepper and set aside to marinate.
Take a medium sized pan, set a banana leaf in the base (this prevents the ingredients from burning). Arrange all the ingredients on the banana leaf then sit the marinated cuttlefish on top.
Place over very low heat, cover with a tight-fitting lid and cook gently for 40 minutes. Let the ingredients steam from the water in the cuttlefish.
Serve hot, with rice.
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