Squid Ink Sodhi Recipe Sri Lanka (Kanava/Cuttlefish Ink)
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Recipe type: Non-Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 People
 
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Ingredients
  • Squid arm, tentacles, and head - 100g
  • Squid ink - 3 or 4 portions
  • Water - 700ml
  • Onion - 50g
  • Green chili - 2 or 3
  • Garlic cloves - 2 or 3
  • Fenugreek seeds - ¼ teaspoon
  • Turmeric powder - ½ teaspoon
  • Lime - ½
  • Curry leaves - Few
  • Salt - As you need
Instructions
  1. Clean the squid and tear apart the head of the squid from its body. Then carefully take off the ink with its container which is located inside every squid’s body.
  2. Get ready with squid's arm, tentacles, and head.
  3. Slice the onion, green chili, and garlic. Also, get ready with curry leaves, fenugreek seeds, turmeric powder, salt, and lime.
  4. Now add squid ink containers and water in a bowl. squeeze the ink containers and let the water become dark in color.
  5. Place the skillet on the stove and add squid's tentacles, arms, and heads. On top of that, add turmeric powder, salt, and black ink water. Mix them well and cook covered under high flame for 5 minutes.
  6. Add fenugreek seeds, onion, green chili, garlic, and curry leaves.
  7. Cook Covered under high flame for 5 minutes.
  8. Finally, switch off the flame and add the lime juice. Give one last good mix.
  9. This is how to make the best Sri Lankan squid ink sodhi recipe at home. Serve and enjoy this unique squid ink sodhi.
Notes
1. The number of ink containers is doesn't matter for this recipe. You can make this recipe even with one squid ink container.
2. After you eat this squid ink sodhi, your next stool will look dark, don't panic.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/squid-ink-sodhi-recipe-kanava-cuttlefish-ink/