Sotong Masak Hitam (Cuttlefish in Black Gravy) - Malaysian Style

Ingredients:

• 600 grams of fresh cuttlefish
• 10 shallots
• 1 tablespoon of curry powder
• 4 cloves garlic
• 6 red chillies
• 2 tablespoon of tamarind juice
• Salt and seasoning

                                                                                                        Serves 4-6
 Method:

1. Clean the cuttlefish but do not remove the black liquid bag.
2. Pound the shallots, garlic and red chillies until fine.
3. Put in a pan with curry powder, tamarind juice and cuttlefish.
4.  Cook over a medium fire.
5. Add in salt and leave it on the fire until the cuttlefish is cooked.