How to Make Indian Cuttlefish Casserole Asian Cooking Recipe Cuisine

India Cuttlefish Casserole

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 tbsp vegetable oil

1 onion, sliced

2 cloves garlic, chopped

2 red chilies, seeded and chopped

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground fenugreek seed

1/2 tsp chili powder

1 cup fish stock

2 lb cuttlefish, cleaned and scored

cooked rice or noodles, for serving


Directions:

In a saucepan over medium heat, heat oil. Add onion and cook until tender, about 4 minutes. Add garlic, chilies, cumin, coriander, fenugreek and chili powder and cook 1 minute. Stir in stock and bring to a boil.


Add cuttlefish and simmer, uncovered, until tender, about 5 minutes. Serve with rice or noodles.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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