Kanava Perattal (Cuttlefish dry gravy)

I tried this out very recently as it turned out to be my brother's favourite, who was also my guest of the day. My mother gave me this recipe which was very simple to do. It came out very well and earned me an appreciation as well. It is easier to clean when compared with prawns and it was tasting much similar to prawns, if u need a change from eating prawns, you can very well try cuttlefish.

Request the fish vendor to clean the cuttlefish for you if you are not aware of it.

Ingredients u'll need :
Cuttlefish - 1/4 kg (cut into squares or rings)
Onion - 1
Tomato -
Freshly prepared Homemade Ginger Garlic Paste - 1 full heaped tsp (u can also use a readymade ginger garlic paste, but it wont be equal to the smell and flavours given out by homemade pastes)
Salt - 1/4 tsp
Cumin powder - 1/2 tsp
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Curry Leaves - few
Coriander leaves - to garnish
Oil - 2 tbsp

Procedure:

1. Use a pressure cooker, heat oil in the cooker, add curry leaves, onion and ginger garlic paste. let it cook until the onion turns Golden brown in colour
2. Add tomato and salt and let the tomato cook until it gets mashed. then add turmeric powder,chilli powder and cumin powder.
3. Add the cuttlefish, and half a teacup of water. Close the pressure cooker and leave it for 3 whistles on medium flame.
4. After 3 whistles, switch off the stove and open it after 5 mins.
5. Serve Hot and Garnish with Coriander leaves.