Curried Baby Cuttlefish

Ingredients:

• 2 tbsp mild yellow curry powder mixed with 4 tsp sesame oil to create a curry paste
• 1/4 onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• optional:  1 small red chilli de-seeded and sliced thinly or crushed dried red pepper to taste
• 1/2 cup chicken broth
• 4 tbsp evaporated milk or coconut milk
• 2 tsp sugar (or more to taste)
• salt and white pepper to taste
• 1 tsp cornstarch dissolved in 2 tbsp water (optional)

Steps:

1. Grind the onion and garlic in a food processor or mince very finely. 
2. Heat the oil in a wok or a pot over medium heat. 
3. Cook the onion, garlic and red pepper until fragrant (about 30 seconds).  Add the curry paste and cook, stirring frequently, for 30 more seconds.  Add the broth and evaporated milk and stir until the curry paste is mixed well.  Add the sugar, salt, and white pepper.  Adjust to taste.  Add the seafood of your choice and cook, stirring occasionally until they are cooked through.  Do not overcook the seafood.
4. If the sauce is too thick, add some more broth or water and bring to a boil again.  If you prefer the sauce to be thicker, add the cornstarch in water to the boiling sauce.  Stir well and remove from heat. 
5. Serve hot with rice.

Hong Kong Curry