Hot Butter Cuttlefish
Hot Butter Cuttlefish is a popular Sri Lankan–Chinese fusion dish loved for its spicy, buttery flavor. One classic way to make it starts by cleaning and cutting fresh cuttlefish into bite-sized pieces. Marinate them with salt, pepper, chili powder, and a little soy sauce.
Deep-fry the cuttlefish until golden and crispy, then set aside. In a wok, melt butter and sauté chopped garlic, ginger, green chilies, curry leaves, and sliced onions. Add capsicum, chili flakes, tomato sauce, and a dash of oyster or soy sauce. Toss in the fried cuttlefish and stir well until everything is coated in the rich, spicy butter sauce.
Another method is a lighter pan-fried version, using less oil and more butter for flavor. Some Sri Lankan cooks add a splash of lime juice or a spoon of chili paste for extra heat. Serve hot butter cuttlefish as a starter or with fried rice for a delicious restaurant-style meal at home.
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