Marinade Method:

Making the Flour Mix, Coating and Frying:

  • For The Flour Mix & Coating:
  • Wheat flour 1.5 kg
  • Ice water
  • Vegetable oil for frying


  • For The Preparation:
  • Vegetable oil 50.0 ml
  • Ginger paste 20.0 g
  • Garlic, paste 40.0 g
  • Capsicums, diced 100.0 g
  • Onion, diced 200.0 g
  • Spring onions, sliced 50.0 g
  • Quick Chilli Paste 100.0 g
  • Hellmann's Real Ketchup [Maldives Only] (4x5KG) 100.0 g
  • Soya sauce 50.0 ml
  • Butter 100.0 g
  • Sugar, brown 20.0 g
  • Coriander leaves, coarsely chopped 10.0 g
  • Dry red chillies, fried and diced 5.0 g
  1. Marinade Method:

    • Mix Knorr Coating Mix -Spiced marinade powder (40g), cuttlefish and water together and marinade for 20 minutes and more in a refrigerator.
  2. Making the Flour Mix, Coating and Frying:

    • Mix Knorr Coating Mix -Coating Base powder (120g) and wheat flour together and sieved twice to a tray.
    • Coat marinated Cuttlefish in above dry flour mix and fold it for few seconds.
    • Then shake off any excess flour and dip the Cuttlefish pieces in cold water for ten seconds and strain.
    • Again, coat the Cuttlefish in dry flour mix and fold for another few minutes and fry till golden brown in pre-heated oil at 180 degrees and leave it on a side.
  3. Preparation:

    • Heat oil in a wok pan; add ginger and garlic paste, onions, capsicum; stir fry for few seconds.
    • Stir the chilli paste, Hellmann’s Tomato ketchup, soy sauce; sugar and fry for another few seconds.
    • Finally stir the butter, fried cuttlefish and spring onions and continue frying for few seconds.
    • Garnish with fresh coriander leaves and fried red chillies.