Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      gram          cuttle fish (calimari)
  25      grams         onion
   1                    chile -- fresh
   1                    tomato
   4                    garlic cloves
   2                    cardamom
   1                    clove
   3      teaspoons     coriander
   2      teaspoons     cumin
   1      teaspoon      fenugreek
     1/2  teaspoon      chile powder
     1/2  teaspoon      paprika
     1/2  teaspoon      turmeric
                        curry leaf sprigs
 250      milliliter    coconut milk -- thin
 125      milliliter    coconut milk -- thick
                        ***stuffing***
 100      gram          gram flour
   2                    garlic cloves
   1      teaspoon      coriander
   1      teaspoon      salt
     1/4  teaspoon      chile powder
     1/4  teaspoon      turmeric

Preparation:

Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare the stuffing by roasting the gram and then grinding it coarsely. Crush the garlic and mix this, together with the gram, in a bowl with the coriander, salt, chile powder and turmeric. Stuff the cuttle fish with this mixture and then secure with toothpicks. Chop onion, chile and tomato and crush the garlic, cardamoms and the clove. Mix the onion together with the chile, tomato, garlic, cardamom, clove, coriander powder, cumin powder, fenugreek, chile powder, paprika powder, turmeric, curry leaves and thin coconut milk. Put in a pan, add the stuffed cuttle fish and bring to the boil. Reduce the heat and simmer until the cuttle fish are tender, approximately 30 minutes. Pour in the Coconut milk, thick and cook until the gravy thickens.