Cuttlefish curry | Jamie Oliver fish recipes
This cuttlefish curry from Nathan Outlaw is a perfect carrier of strong flavours - cooked down with chickpeas, it's hearty, warm and ultra tasty. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 600–800g cuttlefish, cleaned, from sustainable sources
- sunflower oil
- 2 onions
- 4 cloves of garlic
- 2 fresh red chillies
- 5cm piece of ginger
- 2 teaspoons Madras curry powder
- 1 teaspoon garam masala
- 1 aubergine
- 600g ripe tomatoes
- 400ml tin coconut milk
- 400g tin chickpeas
- 100g baby spinach
- 1 handful of fresh coriander
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