Delicious Sri Lankan Hot Butter Cuttlefish You Must Try Today

Last Updated on March 13, 2026 by Sophie

There s something truly captivating about the combination of crispy cuttlefish and rich, spicy flavors it transports me to the vibrant streets of Sri Lanka with every bite. I discovered this wonderful dish during a culinary class where the aromas of garlic, chili, and butter danced together in the air, whispering promises of a delightful meal. Since then, Sri Lankan Hot Butter Cuttlefish has become a family favorite, a dish that never fails to impress guests while being surprisingly simple to whip up for a cozy weeknight dinner.

Just imagine it: tender morsels of cuttlefish, dusted in a crunchy coating, tossed in a luscious, aromatic sauce that enhances every mouthful. Whether you re a seasoned chef or a home cook looking to shake things up, this recipe offers a unique blend of flavors that makes it easy to break free from fast food monotony. So, get ready to delight your taste buds and elevate your dining experience with this delectable dish that promises both comfort and excitement!

Why is Sri Lankan Hot Butter Cuttlefish a Must-Try?

Unforgettable flavors: The perfect fusion of garlic, chili, and butter creates a sauce that s both rich and vibrant, elevating the humble cuttlefish.
Quick and easy: Ready in just 25 minutes, this dish is ideal for busy weeknights or last-minute gatherings.
Crispy goodness: The crunch of the golden-battered cuttlefish paired with soft, saut ed vegetables offers a delightful contrast in texture.
Crowd pleaser: Serve it at your next dinner party, and watch your guests rave about this exotic delight.
Versatile ingredients: You can easily adapt this recipe by swapping in your favorite seafood or adjusting the spice level to suit your palate.

This is the Asian-inspired comfort food you ve been craving! For more ways to enjoy seafood, check out our guide to easy seafood recipes.

Sri Lankan Hot Butter Cuttlefish Ingredients

Let s gather everything you need to create this mouthwatering dish!

For the Cuttlefish
Cuttlefish or squid tubes 500 g, cleaned to ensure they absorb all the flavors beautifully.
Egg 1, helps the dry coating adhere perfectly for that crispy texture.
Cornstarch ½ cup, for a lighter, crunchier coating when fried.
All-purpose flour ½ cup, combines with cornstarch for the ideal batter consistency.
Salt ½ tsp, enhances the flavors of the cuttlefish wonderfully.
Black pepper ½ tsp, adds a mild kick to the dish.
Vegetable oil As needed for deep frying, creates that golden crust.

For the Sauce
Garlic 6 8 cloves, finely minced to infuse a rich aroma into the dish.
Onion ½ large, cut into large dice for a sweet and crunchy contrast.
Sri Lankan chili paste 2 ½ tbsp, gives the dish its signature spicy kick.
Dried red chili 4, optional but adds an extra layer of flavor.
Oyster sauce 1 ½ tbsp, optional for an umami boost.
Tomato ketchup 2 ½ tbsp, balances the heat with a touch of sweetness.
Banana or Hungarian peppers 2 cups, sliced (seeds removed), for a colorful, flavorful addition.
Butter or margarine 45 g, for a rich, silky finish.
Vegetable oil 1 tbsp, helps in saut ing the onions and garlic.
Sugar ½ 1 tsp, rounds out the flavors beautifully.
Green onions/spring onions 3 4, sliced for fresh brightness.
Salt or soy sauce To taste, enhances all the existing flavors.
Water As needed, helps create the right sauce consistency.

Once you ve gathered these ingredients for your Sri Lankan Hot Butter Cuttlefish, you re just a few steps away from a delightful meal that will impress your family and friends!

How to Make Sri Lankan Hot Butter Cuttlefish

1. Clean the cuttlefish: Cut each cuttlefish or squid tube lengthwise to open it up and clean the tubes thoroughly under running water. This ensures that every bite is flavorful and fresh.

2. Prepare the cuttlefish: Place each cleaned piece with the inside facing up and scrape off any film. Make diagonal shallow cuts on the surface to create a diamond pattern, then cut into 2-inch wide bands. Marinate with salt and pepper for 15 minutes to 1 hour, allowing flavors to develop.

3. Mix the coating: In a separate bowl, combine cornstarch and all-purpose flour to form the dry batter. Crack an egg into the marinated cuttlefish and mix everything together until well-coated.

4. Heat the oil: In a pot, heat vegetable oil to 350 °F / 180 °C. Dredge the marinated cuttlefish in the dry mixture completely, and fry them until cooked through and golden brown, which should take about 1-2 minutes. Drain on paper towels to remove excess oil.

5. Saut the aromatics: In a skillet or wok, heat butter and a tablespoon of vegetable oil. Add diced onion and stir fry for 1 minute. Then, toss in the minced garlic and stir fry for an additional 30-60 seconds, until fragrant.

6. Combine the sauce ingredients: Add Sri Lankan chili paste, dried chili, ketchup, sugar, and oyster sauce (if using). Stir fry for 1 minute, and add a splash of water if the mixture is too dry.

7. Add the peppers: Stir in the sliced banana peppers and continue to stir fry for 1-2 minutes, adding more water if necessary to achieve the desired sauce consistency.

8. Combine the fried cuttlefish: Once the banana peppers have softened, add the fried cuttlefish into the skillet and toss to coat them in the sauce, ensuring each piece is given loving attention. Remove from heat and mix in salt or soy sauce if needed.

9. Garnish: Just before serving, add the sliced green onions and give it a gentle toss to combine all the vibrant flavors. Transfer to a serving dish and enjoy immediately with rice and your favorite vegetables.

Optional: Serve with a squeeze of lime for an extra zing!
Exact quantities are listed in the recipe card below.

Expert Tips for Sri Lankan Hot Butter Cuttlefish

Freshness Matters: Use the freshest cuttlefish or squid for the best flavor. Look for glossy, firm flesh when selecting your seafood.

Coating Technique: Ensure each piece of cuttlefish is well-coated in the egg mixture before dredging in the flour and cornstarch. This creates a perfect crispy exterior.

Oil Temperature: Use a thermometer to maintain the oil at 350 °F / 180 °C. If the oil is too hot, the cuttlefish will brown too quickly without cooking through.

Avoid Overcrowding: Fry cuttlefish in small batches to avoid lowering the oil temperature. This ensures they fry evenly and achieve that golden crunch.

Taste as You Go: Adjust the sauce ingredients as needed. The balance between sweetness and spiciness should be perfect for your palate don t hesitate to tweak it!

Serving Suggestions: Pair this Sri Lankan Hot Butter Cuttlefish with steamed rice and fresh vegetables for a well-rounded meal and stunning presentation!

Storage Tips for Sri Lankan Hot Butter Cuttlefish

Room Temperature: Enjoy this dish fresh for the best flavor, but it can sit out for up to 2 hours if necessary.

Fridge: Store any leftover Sri Lankan Hot Butter Cuttlefish in an airtight container in the refrigerator for up to 3 days.

Freezer: While freezing is not recommended for fried cuttlefish due to texture loss, you can freeze the uncooked marinated cuttlefish for up to 1 month.

Reheating: To reheat refrigerated cuttlefish, gently saut in a skillet over medium heat for 4-5 minutes until warmed through, ensuring they regain some crunch!

Make Ahead Options

These Sri Lankan Hot Butter Cuttlefish are perfect for meal prep enthusiasts! You can marinate the cuttlefish with salt and pepper up to 1 hour in advance or even 24 hours, to deepen those delicious flavors. Additionally, you can prepare the dry coating (cornstarch and flour mixture) and store it in an airtight container for up to 3 days, ensuring it stays fresh and ready for frying. When you re ready to serve, simply dredge the marinated cuttlefish in the coating and fry them until golden this way, you ll achieve that crispy texture just as if you made them fresh! To enhance the appeal, saut the aromatics and mix the sauce just before serving, ensuring your dish is vibrant and flavorful. With these tips, you ll have a delightful, quick dinner on busy nights!

Sri Lankan Hot Butter Cuttlefish Variations

Feel free to get creative with this dish and make it your own with these delightful twists!

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend and cornstarch to keep that crispy texture intact.
• Spicy Kick: Add extra Sri Lankan chili paste or fresh chopped bird s eye chilies for a fiery explosion that will thrill spice lovers.
• Crispy Veggie Addition: Toss in julienned carrots or bell peppers to the frying mix for a colorful, crunchy surprise in every bite.
• Creamy Touch: Stir in a tablespoon of coconut cream just before serving for a rich, tropical flavor that beautifully complements the spices.
• Herbaceous Flavor: Mix fresh cilantro or basil into the sauce towards the end for a fresh lift that brightens every mouthful.

For an adventurous twist, try substituting the cuttlefish with shrimp or even tofu for a vegetarian option. The blend of flavors will still shine through, and your dish can become a true crowd-pleaser!

What to Serve with Sri Lankan Hot Butter Cuttlefish?

Create a feast that tantalizes the taste buds and transports you to the vibrant streets of Sri Lanka with every dish.

• Steamed Jasmine Rice: The fragrant, fluffy rice serves as a perfect base, absorbing the delicious sauce. A delightful compliment to the spicy cuttlefish.

• Crispy Vegetable Spring Rolls: Offer a crunchy and fresh counterpart to the dish. These bite-sized delights wrap in a light shell are ideal for dipping.

• Garlicky Green Beans: Lightly saut ed green beans with garlic add a fresh, crisp texture. Their bright flavor balances beautifully with the rich cuttlefish.

• Chilled Cucumber Salad: A refreshing salad with cucumbers, mint, and lime brings a cooling effect, countering the heat of the chili. It s light and invigorating.

• Mango Chutney: The sweet and tangy notes of mango chutney provide an enticing contrast to the heat of the dish. Perfect for dipping or drizzling over the cuttlefish!

• Lemonade or Ginger Beer: Choose a citrusy lemonade or spicy ginger beer to quench your thirst. Both drinks harmonize with the rich flavors, enhancing your dining experience.

• Coconut Flan: A luscious coconut flan for dessert will round off the meal on a sweet note, adding a creamy finish to your culinary adventure.

Sri Lankan Hot Butter Cuttlefish Recipe FAQs

What type of cuttlefish should I use?
Absolutely! When selecting cuttlefish, look for the freshest options available. Choose glossy, firm flesh without any dark spots or strong fishy odor. If cuttlefish is unavailable, squid can be a perfect substitute, providing a similar texture and flavor.

How should I store leftover Hot Butter Cuttlefish?
Very simply! After your meal, place any leftovers in an airtight container and refrigerate. Enjoy them within 3 days for the best flavor. Make sure to cool them down before sealing the container to maintain freshness.

Can I freeze Sri Lankan Hot Butter Cuttlefish?
While it s best to enjoy it fresh, you can freeze uncooked marinated cuttlefish for up to 1 month. Simply prepare them as instructed before marinating, and once coated, store them in a freezer-safe bag or container. When ready to cook, thaw in the refrigerator overnight before frying!

How can I prevent the cuttlefish from becoming rubbery?
To avoid rubbery cuttlefish, marinate them for just 15 minutes to 1 hour. Over-marinating can lead to tough texture. Additionally, when frying, don t overcrowd the pot, as this allows the temperature to drop and results in uneven cooking. Fry them for just 1-2 minutes until they re golden and crispy!

Does this recipe cater to any dietary allergies?
Definitely! If you re concerned about allergies, be mindful of the ingredients. The recipe contains gluten (from flour) and shellfish (from cuttlefish). For a gluten-free option, use gluten-free flour and cornstarch. Always check with guests regarding their dietary restrictions before serving to ensure everyone can enjoy!

What can I serve with Sri Lankan Hot Butter Cuttlefish?
The more the merrier! This vibrant dish pairs beautifully with steamed rice and saut ed vegetables for a complete meal. You might also consider a refreshing side salad or tangy pineapple salsa to balance the flavors. Enjoy experimenting with accompaniments that suit your taste!