Dallo ( Cuttle Fish Curry)

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Servings: 1 Difficulty: Intermediate
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A vibrant, spicy cuttlefish curry simmered in coconut milk with aromatic Indian spices
Dallo ( Cuttle Fish Curry recipe image

This Dallo is a classic coastal Indian dish featuring tender cuttlefish braised in a rich, creamy coconut milk gravy. The base is built from sautéed onions, garlic, and ginger, infused with whole spices like cardamom and cloves for deep warmth. Ground coriander, cumin, and a hint of fenugreek add earthy complexity, while fresh chilies provide a gentle kick. The result is a glossy, fragrant curry that coats the seafood perfectly. ItâÂÂs an excellent choice for a hearty weeknight dinner or a festive family meal. Serve hot with steamed rice or warm flatbreads to soak up every drop of the flavorful sauce. Simple ingredients come together to create a restaurant-quality experience at home.

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Dallo ( Cuttle Fish Curry)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 196.7

Description

This Dallo is a classic coastal Indian dish featuring tender cuttlefish braised in a rich, creamy coconut milk gravy. The base is built from saut&# 195;©ed onions, garlic, and ginger, infused with whole spices like cardamom and cloves for deep warmth. Ground coriander, cumin, and a hint of fenugreek add earthy complexity, while fresh chilies provide a gentle kick. The result is a glossy, fragrant curry that coats the seafood perfectly. ItâÂÂs an excellent choice for a hearty weeknight dinner or a festive family meal. Serve hot with steamed rice or warm flatbreads to soak up every drop of the flavorful sauce. Simple ingredients come together to create a restaurant-quality experience at home.

Ingredients

Directions

  1. Clean the cuttlefish thoroughly, removing the quill and ink sac, then cut into bite-sized pieces.
  2. Finely chop the onions, mince the garlic, and slice the fresh chili and tomato.
  3. Heat oil in a heavy-bottomed pan over medium heat and add the cardamoms and whole clove.
  4. Sauté the chopped onions until they turn golden brown and translucent.
  5. Add the minced garlic and sliced fresh chili, cooking for another minute until fragrant.
  6. Stir in the chopped tomatoes, turmeric, cumin, coriander, fenugreek, chili powder, and paprika.
  7. Cook the masala base until the oil begins to separate from the spices, about 5-7 minutes.
  8. Add the cuttlefish pieces and toss gently to coat them evenly with the spice mixture.
  9. Pour in the thin coconut milk and bring the curry to a gentle simmer.
  10. Cover and cook for 10-12 minutes until the cuttlefish is tender and opaque.
  11. Stir in the thick coconut milk and curry leaves, simmering for 2 more minutes.
  12. Taste and adjust salt if needed, then garnish with fresh coriander before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 196.7kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.3g7%
Cholesterol 56.2mg19%
Sodium 66.3mg3%
Total Carbohydrate 7.3g3%
Dietary Fiber 2.9g12%
Sugars 1.9g
Protein 27.5g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: indian, curry, cuttlefish, dallo, seafood, coconut, spicy, aromatic, simmered, onion, garlic, tomato, chili, cardamom, cumin, coriander, fenugreek, dinner, easy, traditional
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