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RS 12,500 RS 11,500

Crispy on the outside yet tender cuttlefish and onion rings are a crowd favourite that can be fried on the EZ Turbo Charcoal Stove for a quick and simple meal.

You will need:

For the cuttlefish

  • 500g cuttlefish tubes, cleaned and cut in to rings
  • 1 tsp salt
  • 150g rice flour (alternatively potato starch or corn flour)
  • 1 beaten egg
  • 2 cloves garlic, thinly sliced
  • 2 large onions, cleaned and cut in to rings
  • Oil for deep frying

For the spice mix

  • 2 tbsp black pepper corns
  • 4 dried whole red chillies
  • 1 tsp fennel seeds
  • 1 tsp sugar
  • 2 tsp coarse salt
  • 1 tsp paprika

For garnishing

  • Shallots, finely sliced diagonally
  • Coriander leaves, chopped
  • Lime wedges

How to prepare:

  • Clean the cuttlefish tubes and cut in to rings. Season with salt. Set aside for 10 minutes.
  • Slice the onions in to rings (roughly 1/4-inch thick) and the garlic to thin slices. Pat-dry with kitchen paper. Set aside.
  • Dry roast pepper corns, chillies and fennel seeds, and coarsely crush in a mortar and pestle. Add in sugar and coarse salt. Adjust salt to taste. Set aside.
  • Combine rice flour and paprika. Set aside.
  • Beat the egg. Set aside.
  • Coat the cuttlefish rings in egg and then the flour mix. Dust excess flour and set aside on a plate. Repeat for the onion rings and garlic slices.
  • Heat the oil in a deep pan over the Stove on high heat to around 1300 C. Add sufficient oil for deep frying.
  • Fry the cuttlefish in batches until the batter is slightly firm. Do not overload the fry pan as it would reduce the heat of the oil. Drain on kitchen paper and set aside. Repeat with the onion rings and garlic.
  • Clear the oil off any residue or crumbs. Increase the heat of the oil to around 1600 C.
  • Double fry the cuttlefish, onions and garlic until the batter is firm and crispy. Caution: do not over fry or burn (cuttlefish may take around 2-3 minutes, while the onions and especially the garlic may require less time). Drain on kitchen paper.
  • Toss & coat the fried cuttlefish, onions and garlic with the prepared spice mixture.
  • Garnish with shallots, coriander and lime wedges. 
  • Serve hot. ENJOY!

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