Cuttlefish curry | Jamie Oliver fish recipes (2024)

FAQs

What is the best way to eat cuttlefish? ›

Flash-fry in a smoking hot pan or barbecue for 30 seconds on each side, then serve immediately with a squeeze of fresh citrus and a crunch of sea salt. For a rich, slow-cooked dish, braise the cuttlefish in wine (red or white) and pair with a smoky or cured meat such as bacon, chorizo or 'nduja.

By cooking slowly and over a low heat, the cuttlefish remains very tender, whether you use large cuttlefish cut into pieces or small cuttlefish that you can leave whole.

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here.

Preheat the oven at 200 degrees and bake dor 2 hours till the dish is tender. Remove the foil and bake for 5-6 minutes till slightly brown.

Cuttlefish is a cephalopod that is related to squid and octopus. It has a mild, sweet flavor and a tender, slightly chewy texture that makes it an ideal option for grilling or frying. In addition to being delicious, cuttlefish is also a great source of protein and other essential nutrients.

Generally, cuttlefish are the most flavoursome of the three and calamari flesh is more tender then that of squids. Squid, Cuttlefish and Calamari can be used interchangeably.

Extra sodium (the salt) sends ions to the cell that trigger the cell to open up, creating a cascade of chemical activities that causes the cell to fire, so the muscle twitches. That's why the camera person keeps pouring soy sauce on those tentacles.

These dried cuttlefish are usually available at any Asian or Chinese grocers. It has to be soaked in water for at least 24 to 36 hours before cooking.

Cuttlefish put into boiling water. Cuttlefish cook for 30 minutes. At the outset, add pepper, thyme, parsley and bay leaves.

To reduce the bitter taste in fish curry, you can try a few methods. Adding a bit of sweetness, like a pinch of sugar or a splash of coconut milk, can balance the flavors. Additionally, incorporating acidic elements, such as lemon or tamarind, may help neutralize bitterness.

Why add fish sauce to curry? ›

Fish Sauce, or Nam Pla, is the Southeast Asian condiment that has an umami effect unlike anything else. Although pungent to smell, it has a salty and slightly sweet taste that adds a tonne of flavour to almost any dish, from soups and dips, to marinades and curries.

Squid and cuttlefish

Remove head, guts, arms and tentacles from the body. Grasp the animal with one hand and reach inside the body with your other hand, using your fingers to gently pull away the arms, tentacles, head and guts. Wash the tube, which will be empty except for a mucous membrane and transparent "pen".

“Fresh, raw cuttlefish has a texture and taste superior to squid,” Susman continues. With a light eggwhite and green-melon aroma, a texture that's tender, and a flavour that boasts mild milky notes and a fresh cream finish, they are stunning raw, but can hold their own in a deep-fried salt-and-pepper play, too.

Cut the tentacles and arms from the head. These can be eaten, but the remains of the head which contain the guts and small hard beak are discarded. Depending on where the tentacles and arms are cut, the beak may need to be squeezed from the fleshy rim where the tentacles and arms were connected to the head.

They were also used as an artistic carving medium during the 19th and 20th centuries. Today, cuttlebones are commonly used as calcium-rich dietary supplements for caged birds, chinchillas, hermit crabs, reptiles, shrimp, and snails. These are not intended for human consumption.