Prawn and cuttlefish gravy

I rarely make cuttlefish, mostly because I’m terrified of what cuttlefish does in oil, but we are having family over for lunch tomorrow and decided to make something with the prawn and cuttlefish in the freezer.

I started by patting the cuttlefish and prawn dry. Meanwhile, in heated olive oil, I fried some garlic and green chili until the garlic was golden brown. The garlic and chili then went into a bowl, and into the oil went the cuttlefish.

Amma had warned me that there would be a lot of water in the seafood because it was frozen, so I drained off the water that seeped out and saved the juices for later.

Once the cuttlefish looked cooked, I removed it from the pan and added the prawn, following the same steps regarding the liquid that seeped out. The cuttlefish and prawn juices were put in the same bowl to minimise waste+washing.

Meanwhile, I cut up some onion into large-ish pieces and added it to the oil once I was done with the prawn. I added more olive oil and also some bee’s honey.

Once the onion was tender, I added a chopped tomato, and then the garlic and green chili. Once this looked okay, I added some soy sauce and fish sauce, as well as the seafood juices and chili flakes and a bit more bee’s honey. When it came to a boil, I added a cornstarch slurry and let the gravy get nice and thick.

The seafood got added into the gravy, tossed and turned a bit, before being taken off the fire. The dish isn’t needed for a day, so I’m hoping the meat absorbs more flavour overnight.