Dhallo Black Curry (Cuttlefish Black Curry)

Ingredients:

1kg cuttlefish, washed and cut into 5cm strips
4 tbsp (heaped) black curry powder
3cm length of cinnamon stick
10 cloves
4 garlic cloves
10 cardamom pods
5 tbsp lime or lemon juice
10cm length of lemongrass (soft core only)
1 tbsp finely-grated lemon zest
salt, to taste
hot chilli powder, to taste
10 curry leaves, finely shredded
3 tbsp butter or ghee
1 large-bulbed spring onion or Bombay onion, chopped
6 green chillies, chopped
360ml thick coconut milk

Method:

Heat a non-stick pan over medium heat. Add the curry powder and dry roast until blackened (but make certain it does not burn). When nearly done add the chilli powder and toast for about 1 minute. Take off the heat, turn onto a plate and set aside.

In a pan, melt the butter or ghee over medium-high heat. Add the chopped garlic, curry leaves and the onion. Fry for about 4 minutes, or until the onion is lightly browned then stir in the toasted curry powder. Cook for 2 minutes, then increase the heat to high and add the cuttlefish pieces. Stir well to coat in the other ingredients then add all the remaining ingredients (except the citrus juice) along with the coconut milk.

Reduce the heat to low and cook slowly. Three-quarters cover the pan with a lid and stir every three or four minutes. Continue cooking for about 35 minutes, or until the cuttlefish pieces are tender and the sauce is thick.

Take off the heat and allow to cool slightly then add the citrus juice.

This dish is best prepared the day before and re-heated the following day. The exact cooking time will depend on the cuttlefish you use. Older cuttlefish can take up to 40 minutes, but young, small, cuttlefish will be done in as little as 10 minutes.

Baby octopus can be prepared in the same way. Serve accompanied by rice.