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Deep fried cuttlefish with a hot & sour tomato relish


  • Heat a little oil and water in a large non-stick pan and gently saute the shallots with 6 garlic cloves, covered, until lightly charred. Allow the garlic cloves to cool and then peel.
  • In a mortar and pestle, pound the remaining garlic, coriander root and small chillies until a paste is formed. Add the charred shallots and garlic with the chopped tomatoes, and lightly pound to form a coarse relish. Taste for seasoning. (A food processor can be used, if you like.)
  • Lightly score the inside of the cuttlefish and then cut into pieces. 
  • Combine the flours and then lightly season and dust the cuttlefish, before deep frying. Then drain well on kitchen paper towels and toss with the beanshoots, long chillies, lime leaves, coriander, mint and the relish to taste.
  • Dean Sammut - Art Espresso Restaurant, Canberra


  • olive oil
  • 12 shallots, unpeeled
  • 7 garlic cloves, unpeeled
  • 4 coriander roots, well washed & finely sliced
  • 2 small red chillies, finely sliced
  • 3 very ripe Roma tomatoes, chopped
  • 6 fresh cuttlefish (or squid), cleaned & trimmed
  • ½ cup corn flour
  • ½ cup plain flour
  • sea salt 
  • 1 small packet beanshoots
  • 2 long red chillies, finely sliced
  • 6 kaffir lime leaves, finely sliced
  • 1 cup coriander leaves
  • ½ cup mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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