Sri Lankan Recipes » Sea Food » Cuttlefish Curry


  • 1 1/2 lbs prepared cuttlefish
  • 3 tbs vegetable oil
  • 10 dried curry leaves
  • 1 tsp each of whole mustard and fennel seed
  • A square-inch sized piece of rampe (Pandanus leaf)
  • 1 tbs grated or finely chopped ginger
  • 4 cloves garlic, finely chopped
  • Half an onion or a handful of shallots, finely chopped
  • 1 tsp each of ground cumin, coriander and turmeric
  • 1 large tin chopped tomatoes
  • 1 small tin coconut milk
  • Ground cayenne pepper and salt


  1. Chop the cuttlefish into bite-sized chunks. Score the thicker pieces. Wash and pat dry with kitchen paper.
  2. Put the oil in a karhai or wok and put over high heat.
  3. When smoking hot, put in the curry leaves, pandan leaf and whole seeds.
  4. After a few seconds, add the onion, garlic and ginger and stir-fry till slightly browned.
  5. Add the ground spices, stir, and then the chopped tomatoes. Stir-fry for a few minutes.
  6. Then add the coconut milk and mix thoroughly.
  7. Stir well and reduce slightly (the real Sri Lankan dish is quite thin, but some people like a thick clinging sauce). Add as much cayenne pepper as you like and salt to taste.
  8. Add the cuttlefish pieces, mix quickly and simmer till just cooked through (don’t overcook it!).
  9. Garnish with chopped coriander leaf and serve with lots of white rice.