Devilled Cuttlefish (As found in Chinese restaurants in Sri Lanka)

This is a dish that I usually make for special occasions. If you have been to any Chinese restaurant in Sri Lanka, you might know that this is a popular sea food dish among Sri Lankans.

IMG_6749editedIngredients

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400g of cuttlefish (Calamari)

2 banana peppers (‘Maalu miris’) – cut into large slices

1 medium sized onion – cut into cubes

1 leek (discard the green leaves) – cut into cubes

1 tomato – cut into cubes

2 cloves and garlic – sliced

1 tsp of chopped garlic

2 tbsp of Sri Lankan style Chinese chili paste (Refer to the recipe in Rasakama)

½ tsp of dried red chili flakes

1 ½ tbsp of ketchup (tomato sauce)

1 tsp of soy sauce

Salt to taste

2 tbsp of cooking oil

Few cashew nuts (optional and not included in the original recipe)

Method

First, heat the oil and start frying the cuttlefish until they are fully cooked and slightly brown. Then, push the cuttlefish to a side of the pan and stir fry the garlic and ginger for about 20 seconds (If you are adding cashews, this is the time). Meantime, pour 1tsp of soy sauce and on cuttlefish. Now, finally, lower the heat a bit and add all the vegetables, ketchup, chili paste, chili flakes and salt and stir fry all under medium heat level for about 1 minute.

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Now the dish is ready.

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Ha,, I forgot, adjust the salt to your taste before serving.

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