Sri Lanka Dallo ( Stuffed Cuttle Fish Curry)
Submitted by tracylee
Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.
YIELD
1 batchPREP
15 minCOOK
45 minREADY
60 minDallo is one of Sri Lanka’s most impressive seafood curries, and it rewards every bit of effort you put into it.
Whole cuttlefish get cleaned and packed with a fragrant stuffing of roasted gram, crushed garlic, coriander, and chili. Each one is pinned shut with toothpicks, then slowly simmered in a deeply spiced coconut gravy built on cardamom, cloves, fenugreek, cumin, and curry leaves.
The slow simmer turns the cuttlefish fork-tender while the stuffing soaks up all that rich, aromatic gravy.
Thick coconut milk goes in at the end to bring everything to a velvety, luxurious finish.
Pro Tips
- Clean the cuttlefish thoroughly and remove the ink sac, beak, and quill before stuffing
- Do not overstuff; leave a little room since the filling expands slightly as it cooks
- Keep the heat low during simmering so the cuttlefish stays tender rather than turning rubbery
- If you cannot find cuttlefish, squid tubes work as a substitute though they need less cooking time
- Serve with steamed white rice to soak up every drop of that coconut gravy
Ingredients
Directions
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, chile powder and turmeric.
Stuff the cuttle fish with this mixture and then secure with toothpicks.
Chop onion, chile and tomato and crush the garlic, cardamoms and the clove.
Mix the onion together with the chile, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chile powder, paprika powder, turmeric, curry leaves and thin coconut milk.
Put in a pan, add the stuffed cuttle fish and bring to the boil.
Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes.
Pour in the Coconut milk, thick and cook until the gravy thickens.
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