Hot Butter Cuttlefish

Name: Hot Butter Cuttlefish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: Hot Butter Cuttlefish

Seafood • Sri Lanka

235

kcal

17g

Protein

12g

Carbs

13.4g

Fat

Data source: SriLankanCalorie

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ගැන Hot Butter Cuttlefish

Cuttlefish rings battered, fried, and tossed in chili-butter — SL-Chinese classic.

How to Make Hot Butter Cuttlefish (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

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.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, egg, seafood

Ingredients(for 1 medium plate (about 200g cooked cuttlefish))

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) - optional
for serving Lime wedges - optional

Instructions

1
Rinse and pat dry the cuttlefish rings thoroughly. Set aside in a mixing bowl.
2 minutes
Ensure cuttlefish is very dry for a crispier texture.
2
In a separate bowl, combine rice flour, cornflour, chili powder, black pepper, and salt. Mix well.
3 minutes
Rice flour keeps the batter light and crisp.
3
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.
3 minutes
Coating should be even but not thick—shake off excess flour.
4
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.
8 minutes
Do not overcrowd the pan; fry in batches for maximum crispiness.

Why This Dish 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.

Hot Butter Cuttlefish provides a lean source of protein, essential minerals like iodine, and healthy fats when prepared with minimal oil. Cuttlefish is naturally low in saturated fat and high in vitamin B12, selenium, and phosphorus. Using a shallow fry method and rice flour reduces overall calories and gluten content, making this a balanced seafood choice for health-conscious eaters. Aromatic additions like garlic, curry leaves, and chilies also provide antioxidants and anti-inflammatory benefits.

Pro Tips

💡Tip 1: Pat the cuttlefish completely dry before coating for best texture.
💡Tip 2: Fry in small batches to prevent sogginess.
💡Tip 3: Toss with aromatics quickly over high heat to preserve freshness and crunch.