Sri Lanka Dallo ( Stuffed Squid Curry)

Recipe Ingredients

450		Squid
25		Onion
1		Chile - fresh
1		Tomato
4		Garlic cloves
2		Cardamom
1		Clove
3 teaspoons	15ml	Coriander
2 teaspoons	10ml	Cumin
1 teaspoon	5ml	Fenugreek
1/2 teaspoon	2.5ml	Chile powder
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Turmeric
		Curry leaf sprigs
250		Coconut milk - thin
125		Coconut milk - thick
		Stuffing
100		Besan (chickpea flour)
2		Garlic cloves
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Chile powder
1/4 teaspoon	1.3ml	Turmeric

Recipe Instructions

Wash and clean the squid. Wipe dry and set on one side.

Crush the garlic and mix this, together with the besan, in a bowl with the coriander, salt, chile powder and turmeric. Stuff the squid 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 squid and bring to the boil. Reduce the heat and simmer until the squid are tender, approximately 30 minutes.

Pour in the Coconut milk, thick and cook until the gravy thickens.

Source:
A Taste of Sri Lanka, Indra Jayasekera

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