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Ingredientes
- 450 gm Cuttle fish
- 25 gm Onions
- 1 x Fresh chilli
- 1 x Tomato
- 4 x Cloves garlic
- 2 x Cardamoms
- 1 x Clove
- 3 tsp Coriander
- 2 tsp Cumin
- 1 tsp Fenugreek
- 1/2 tsp Chilli pwdr
- 1/2 tsp Paprika
- 1/2 tsp Turmeric sprig curry leaves
- 250 ml Thin coconut lowfat milk
- 125 ml Thick coconut lowfat milk
Direcciones
- Stuffing: 100 g gram 2 cloves garlic 1 tsp. coriander 1 tsp. salt 1/4 tsp. chilli pwdr 1/4 tsp. turmeric
- Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare the stuffing by roasting the gram and then grinding it coarsely. Crush the garlic and mix this, together with the gram, in a bowl with the coriander, salt, chilli pwdr and turmeric. Stuff the cuttle fish with this mix and then secure with toothpicks. Chop onion, chilli and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chilli, tomato, garlic, cardamom, clove, coriander pwdr, cumin pwdr, fenugreek, chilli pwdr, paprika pwdr, turmeric, curry leaves and thin coconut lowfat milk. Put in a pan, add in the stuffed cuttle fish and bring to the boil. Reduce the heat and simmer till the cuttle fish are tender, approximately 30 min. Pour in the thick coconut lowfat milk and cook till the gravy thickens.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 250g | |
| Calories 339 | |
| Calories from Fat 210 | 62% |
| Total Fat 25.12g | 31% |
| Saturated Fat 19.94g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 883mg | 25% |
| Total Carbs 30.18g | 8% |
| Dietary Fiber 13.0g | 43% |
| Sugars 9.05g | 6% |
| Protein 6.99g | 11% |
