Cuttlefish, Pumpkin and Coconut Salad

Posted by on Sep 26, 2013 in Recipes

This is an easy healthy seafood salad where the coconut enhances the typical Sri Lankan flavor. Ideal for dinner with some brown bread

 

Cuttlefish, Pumpkin and Coconut Salad

Print recipe
Cuttlefish, Pumpkin and Coconut Salad
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Allergy Fish
Meal type Salad
Chef Duminda Chef Duminda

Ingredients

  • 100g Cuttlefish (Boiled.)
  • 50g Pumpkin (Diced and boiled.)
  • 50g Coconut (Grated.)
  • 1 Onion (Sliced.)
  • bunch Spring Onions (.)
  • 2 teaspoons Lymol (.)
  • 1 teaspoon Salt (.)
  • 1 teaspoon Paper Powder (.)
  • 2 Green Chilies (.)
  • handful Curry leaves (.)

Directions

Step 1
Into a bowl add the boiled cuttlefish and pumpkin, grated coconut, onions, spring onions, green chilies and the curry leaves..
Step 2
Add salt and paper to taste;.
Step 3
Finally add Lymol and toss the salad well..
Step 4
Garnish and serve it chilled.

Note

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