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Cuttlefish curry with chickpeas & spinach
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Total Time: 2 hours
Juicy cuttlefish becomes a flavor powerhouse in curry, ideal for slow cooking with spices. Customize with your own freshly ground spices for a unique twist.
Ingredients:
600-800 g cuttlefishcleaned, from sustainable sources
sunflower oil
2onions
4cloves of garlic
2fresh red chillies
2teaspoons Madras curry powder
1teaspoongaram masala
1aubergine
600 g ripe tomatoes
400 ml tin of coconut milk
400 g tin of chickpeas
100 g baby spinach
1handful of fresh coriander
Instructions:
- Preheat a large sauté pan over high heat and add 1 tablespoon of oil. Cut the cuttlefish into large equally sized chunks. When the oil is hot, fry the cuttlefish for 3 minutes, turning to brown evenly. Drain the cuttlefish in a colander over a bowl.
- Peel and chop the onions and garlic, deseed and chop the chillies, and peel and chop the ginger. Heat the pan over medium heat, add another tablespoon of oil, and fry the onions, garlic, chillies, and ginger for 5 minutes until softened and slightly browned. Stir in the curry powder and garam masala, then cook for another 2 minutes.
- Peel and dice the aubergine, and chop the tomatoes. Add them to the pan, cook for 5 minutes until the vegetables soften. Return the cuttlefish to the pan, pour in the coconut milk, adding water to cover everything. Bring to a boil, add salt, then lower the heat to simmer for 1½ hours, adding more water if needed.
- When the cuttlefish is tender, drain and add chickpeas, cook for 15 more minutes without adding water to allow the sauce to thicken. Add coriander leaves and spinach, adjust the seasoning, then serve in 4 bowls. Enjoy with yogurt and rice or naan bread.