Cuttlefish Heads in Mustard gravy

Cuttlefish Heads in Mustard gravy
  • Yield : 5
  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda, which also includes squidoctopuses, and nautiluses. ‘Cuttle’ is a reference to their unique internal shell, the cuttlebone; and despite their name, cuttlefish are true molluscs.

many people do not eat Cuttlefish heads,but in here i like to introduce how tast is this dish, try at home and get us the comments.


  • 200 g cuttle fish heads clean
  • 1 onion cut in to rings
  • 1 capsicum
  • 1 tomato cut in sliced
  • 1/2 tsp tumaric powder
  • 2 tsp mustered past
  • 100 ml coconut milk thick extract
  • 1 potato sliced
  • 1 tsp vineger
  • pepper
  • salt


Step 1

Mixed the coconut milk and mustered past together and keep a side.

Step 2

Heat the pan,add garlic fallow with cuttle fish heads,saute for few seconds,

Step 3

add potatoes ,curry leaves,tumaric powder and coconut milk mixture.

Step 4

allow to cook for 3 minutes,add capsicum,green chilis and salt and pepper,

Step 5

mixed well,take off the fire,add tomato slice and onion rings and send to the table hot hot


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