Black Cuttlefish Curry

Description

Cuttlefish rings slow-cooked in a thick, dark sauce made from heavily roasted curry powder, vinegar, and an intense blend of Ceylon spices. Deep, bold, and richly aromatic, the curry develops a robust flavor as the cuttlefish becomes tender and infused with spice. A popular Sri Lankan seafood favorite, this dish pairs beautifully with rice, string hoppers, or roti. Intensely flavorful and satisfying, cuttlefish curry showcases the powerful, dark-spiced side of island coastal cooking.