Ingredients with Measurements:
- 1 lb cuttlefish, cleaned and cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 can (14 oz) coconut milk
- 1 cup orange juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and ginger and cook for another minute until fragrant.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder and stir to combine.
5. Add the cuttlefish pieces and stir to coat with the spice mixture.
6. Pour in the coconut milk, orange juice, fish sauce, and brown sugar. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the cuttlefish is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh cilantro and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 21g
Carbohydrates: 20g
Protein: 16g
Sodium: 570mg
Sugar: 10g
Substitutions for ingredients:
- Cuttlefish can be substituted with squid or shrimp.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced bell peppers or carrots for extra crunch and color.
- Use pineapple juice instead of orange juice for a tropical twist.
- Add diced tomatoes for a more tomato-based curry.
- Use red curry paste instead of curry powder for a spicier curry.
Tips and tricks:
- Make sure to clean the cuttlefish thoroughly before cooking to remove any sand or debris.
- Don't overcook the cuttlefish or it will become tough and rubbery.
- Taste the curry as you go and adjust the seasoning accordingly.
- Serve with lime wedges for extra tanginess.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with steamed rice on the side. Garnish with chopped fresh cilantro.
Garnishes:
Chopped fresh cilantro, lime wedges
Pairings:
Steamed rice, naan bread, roasted vegetables
Suggested side dishes:
Cucumber salad, mango chutney, raita
Troubleshooting advice:
- If the curry is too thick, add more orange juice or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the cuttlefish thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Curries originated in India and have since spread throughout the world, with each region putting its own spin on the dish. This Orange Cuttlefish Curry is a fusion of Indian and Southeast Asian flavors.
Flavor profiles:
Savory, spicy, tangy, sweet
Serving suggestions:
Serve hot with steamed rice and garnish with chopped fresh cilantro.
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