100 g serving of cooked cuttlefish contains approximately 1.40 g of total fat.Each serving of cooked cuttlefish provides about 35 g of protein.Cuttlefish is rich in the B family of vitamins, particularly vitamin B12. The 5.50 micrograms of vitamin B12 contained in a 3-ounce serving of cuttlefish .Cuttlefish is dense with vital minerals.
Ingredients
- 1 1/2 lbs prepared cuttlefish
- 10 dried curry leaves
- 1 tsp each of 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, 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
- 3 tbs vegetable oil
Method
- Cut the cuttlefish into chunks. Wash and dry with kitchen paper.
- Put the oil in a r wok and put over high heat.
- Put in the curry leaves, pandan leaf and whole seeds.
- After a few seconds, add the onion, garlic and ginger and stir-fry till slightly browned.
- Add the ground spices, stir, and then the chopped tomatoes. Stir-fry for a few minutes.
- Then add the coconut milk and mix thoroughly.
- Add as much cayenne pepper as you like and salt to taste.
- Add the cuttlefish pieces, mix quickly and simmer till just cooked through
