Hot Butter Cuttlefish
Adding an extra texture with ingredients such as Knorr Coating Mix for the perfect crispy topping; can make this dish a new favorite. Follow the recipe today!

Ingredients
Marinade Method:
-
For The Marinade:
-
Cuttlefish tubes, cut into your style 1.0 kg
-
Water 100.0 ml
Making the Flour Mix, Coating and Frying:
-
For The Flour Mix & Coating:
-
Wheat flour 1.5 kg
-
Ice water
-
Vegetable oil for frying
Preparation:
-
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
Preparation
-
Marinade Method:
- Mix Knorr Coating Mix -Spiced marinade powder (40g), cuttlefish and water together and marinade for 20 minutes and more in a refrigerator.
-
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.
-
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.