Recipe Cuttlefish

Cuttlefish Curry (serves 4)

Ingredients:
500 g cleaned cuttlefish
1 medium onion, chopped finely
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
salt to taste
1 teaspoon chilli powder
1/2 teaspoon dried shrimp paste
250 ml canned coconut milk
8 candlenuts or 4 brazil nuts, grated
1 stalk fresh lemon grass, sliced finely
1 teaspoon brown sugar
1 teaspoon instant tamarind

Directions:
Slice the cuttlefish lengthwise into halves. Cut into bite-sized pieces. Put the remaining ingredients, except the sugar and tamarind, in a saucepan. Add 250 ml water and bring to a simmer, stirring constantly. Simmer the mixture, uncovered, until thickened, stirring occasionally. Meanwhile dissolve the sugar and tamarind in 60 ml hot water. Add the cuttlefish pieces and tentacles to the saucepanand simmer for only a few minutes - any longer will toughen the cuttlefish. Stir in the sugar and tamarind mixture, adding more salt to taste as required. Serve hot with rice and vegetables.