sri-lankan

Cuttlefish Curry with Coconut Milk and Rice

Name: Cuttlefish Curry with Coconut Milk and Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 63 g white rice, dry; 132 g cuttlefish, cleaned and sliced; 88 g coconut milk; 7 g coconut oil; 51 g onion, chopped; 4 g garlic, minced; 4 g ginger, minced; 4 g Sri Lankan curry powder; 66 g tomato, chopped; 88 g water; 7 g lime juice; 1 g black pepper, ground

This simmered dish pairs white rice, dry with cuttlefish, cleaned and sliced, coconut milk and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

70 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

63g white rice, dry 230 kcal
132g cuttlefish, cleaned and sliced 121 kcal
88g coconut milk 173 kcal
7g coconut oil 62 kcal
51g onion, chopped 20 kcal
4g garlic, minced 6 kcal
4g ginger, minced 3 kcal
4g Sri Lankan curry powder 12 kcal
66g tomato, chopped 12 kcal
88g water 0 kcal
7g lime juice 2 kcal
1g black pepper, ground 3 kcal

Cooking instructions

white ricewater
Cook white rice with 290 ml water and a pinch of salt; keep warm.
coconut oiloniongarlicginger
Heat coconut oil in a pot. Add onion, garlic, and ginger; saute 2 to 3 minutes until softened.
Sri Lankan curry powderblack pepper
Add curry powder and black pepper; stir 20 seconds.
cuttlefishtomatowater
Add cuttlefish and salt; stir 1 minute, then add tomato and water. Cover and simmer 15 minutes until tender.
coconut milk
Pour in coconut milk and simmer uncovered 5 minutes to thicken slightly.
white ricelime juice
Finish with lime juice and serve with rice.