How to Make Hot Butter Cuttlefish (Traditional & Healthy Version)
Hot Butter Cuttlefish is a beloved seafood delicacy originating from the coastal regions of Sri Lanka. This dish is a culinary highlight at many Sri Lankan restaurants and family gatherings, celebrated for its crispy, spicy, and aromatic profile. The name itself evokes the sizzling sensation of tender cuttlefish pieces, lightly battered and wok-tossed with vibrant green chilies, curry leaves, and a hint of buttery richness. In Sri Lankan culture, Hot Butter Cuttlefish is often enjoyed as an appetizer or as part of a festive meal, especially in coastal cities like Colombo and Negombo where fresh seafood is abundant. Its irresistible combination of succulent seafood, aromatic spices, and a crisp texture makes it a crowd-pleaser for both locals and visitors. With this health-conscious version, you can savor authentic Sri Lankan flavors while making mindful choices about your nutrition. By using less oil and fresher ingredients, this recipe balances traditional taste with modern wellness—perfect for anyone tracking calories without sacrificing flavor.
Ingredients
- 300g Fresh cuttlefish (cleaned and cut into rings)
- 1/4 cup Rice flour (for light batter)
- 2 tbsp Cornflour
- 1 tsp Chili powder (Sri Lankan red chili powder)
- 1/2 tsp Black pepper powder
- 1/2 tsp Salt
- 1 Egg white
- 2 tbsp Sunflower oil (for shallow frying)
- 1 tbsp Butter (use less for a lighter version)
- 2 cloves Garlic (finely chopped)
- 2 Green chilies (sliced)
- 1 sprig Curry leaves
- 2 stalks Spring onions (sliced)
- for serving Lime wedges
Step-by-step instructions
Step 1 · Rinse and pat dry the cuttlefish rings thoroughly
Rinse and pat dry the cuttlefish rings thoroughly. Set aside in a mixing bowl.
Step 2 · In a separate bowl
In a separate bowl, combine rice flour, cornflour, chili powder, black pepper, and salt. Mix well.
Step 3 · Add egg white to the cuttlefish and mix to coat evenly
Add egg white to the cuttlefish and mix to coat evenly. Then, sprinkle the flour mixture over the cuttlefish and toss until all pieces are well coated.
Step 4 · Heat 2 tablespoons sunflower oil in a large non-stick pan over medi...
Heat 2 tablespoons sunflower oil in a large non-stick pan over medium-high heat. Add the coated cuttlefish in batches, shallow-frying for 2-3 minutes per side until golden and cooked through. Remove and drain on paper towels.
Step 5 · In the same pan
In the same pan, add 1 tablespoon butter. Sauté chopped garlic, green chilies, and curry leaves for 1-2 minutes until aromatic.
Step 6 · Return the fried cuttlefish to the pan and toss quickly with the ar...
Return the fried cuttlefish to the pan and toss quickly with the aromatics for 1-2 minutes. Add spring onions if desired. Serve hot with lime wedges.
Why this recipe is healthy
This recipe uses shallow-frying instead of deep-frying, significantly cutting down on excess fat and calories. Rice flour offers a lighter, gluten-reduced alternative to wheat flour. The use of fresh cuttlefish ensures high protein with minimal additives, and the inclusion of vibrant spices and herbs supports metabolic health. By controlling the amount of butter and oil, this Hot Butter Cuttlefish remains full of authentic Sri Lankan flavor while being suitable for calorie-conscious diets.
A note on tradition
Hot Butter Cuttlefish is a modern classic in Sri Lankan cuisine, especially popular among urban coastal communities. It’s a staple at gatherings, celebrations, and beachside restaurants, often marking special occasions or weekend feasts. While not tied to any specific festival, it symbolizes Sri Lanka’s love for fresh seafood and bold spices, embodying the island’s vibrant culinary heritage.