Jaffna curry powder will blow your mind! Whether its crab, prawns, or cuttlefish, Jaffna folks know how to bring it. You will need Jaffna curry powder for this recipe. Reduce the quantities used for a milder version, but if you are game, don’t cut the spice! Use a mortar and pestle or stone to prepare the ginger and garlic.

Ingredients

• 400g cuttlefish cleaned and cut into chunks/rings
• ¼ tsp turmeric
• Salt
• ¼ tsp mustard seed
• ¼ tsp fennel seed
• 1 onion chopped
• 1 sprig curry leaf
• 1-2 green chilis sliced
• ½ tsp fenugreek seed
• 5 cloves garlic pounded
• ½ tsp crushed ginger
• ¼ cup tamarind liquid
• 1 cup thick coconut milk
• 1 tsp fennel seed powder
• Lime juice to taste

Method

Marinate the cuttlefish with turmeric and salt for 30mins. Heat oil and fry mustard and fennel seeds. Add onion and fry till golden. Add curry leaf and green chili and continue frying. Add ginger and garlic. Add fenugreek seeds. Fry for about a minute and add the cuttlefish. Cover and cook for about 5-7 mins on high heat, stirring frequently, till most of the liquid evaporates. Add curry powder and stir well. Add tamarind and continue to stir. Add coconut milk and bring to a boil while stirring. Reduce heat and cook for 12-15mins, stirring often, till the gravy reduces and you have a very thick gravy. Now add the fennel powder stir well, cook for a minute or two and turn off heat. Add lime juice to taste and adjust salt if needed.