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Sri Lankan Crispy Hot Butter Cuttlefish with Level Lava Coffee Hot Sauce

Coconut Oil Recipes

Sri Lankan Crispy Hot Butter Cuttlefish with Level Lava Coffee Hot Sauce

A true Sri Lankan favourite, Hot Butter Cuttlefish gets a bold gourmet upgrade with Miris by Islandmom’s Level Lava Coffee Hot Sauce. The smoky heat Scotch Bonnet chillies, complemented by notes of single-origin Sri Lankan coffee and Ceylon cinnamon, creates a rich and unforgettable flavour profile. Combined with crispy golden cuttlefish and buttery aromatics, this restaurant-style dish delivers the perfect balance of crunch, spice, and indulgence ideal for sharing with family and friends.

Prep Time:
15 mins
Total Time:
40 mins
Servings:
2–3 people

Crispy cuttlefish meets a glossy hot butter sauce with the bold coffee-infused heat of Miris Level Lava.

Ingredients

  • For the Cuttlefish 250g cuttlefish (or squid), cleaned and cut into bite-sized pieces | ½ tsp salt | ¼ tsp turmeric powder (optional) | 1 tsp chilli powder | 100g cornflour (for coating) | Oil for deep frying
  • For the Hot Butter Sauce 40g butter | 1 tbsp Miris by Islandmom Level Lava Coffee Hot Sauce | 1 tbsp chilli flakes | 1 capsicum, thinly sliced | 2 green or red chillies, thinly sliced | 2 sprigs spring onion, thinly sliced | 1 clove garlic, thinly sliced

Method

  1. Prepare the Cuttlefish

    • Pat the cuttlefish dry using paper towels.
    • Season with salt, turmeric, and chilli powder.
    • Let it marinate for 15 minutes.

  2. Coat & Fry

    • Toss the marinated cuttlefish in cornflour until evenly coated.
    • Heat oil to 180°C.
    • Deep-fry in small batches for 2–3 minutes until crispy and golden.
    • Remove and drain on paper towels.

  3. Make the Hot Butter Sauce

    • Melt the butter in a large frying pan over medium heat.
    • Add the sliced garlic and sauté until lightly golden.
    • Stir in the capsicum and sliced chillies. Cook for about 2 minutes while maintaining a slight crunch.
    • Add the chilli flakes (or chilli paste).
    • Stir in Level Lava Coffee Hot Sauce and cook for another minute, allowing the butter and sauce to combine into a glossy coating.

  4. Finish the Dish

    • Add the crispy fried cuttlefish to the pan.
    • Toss quickly until every piece is coated in the buttery, spicy sauce.
    • Fold in the sliced spring onions just before removing from the heat. Serve immediately while hot and crispy.

Serving Suggestions

  1. Enjoy with:

    • Steamed jasmine or basmati rice
    • Garlic butter rice
    • Sri Lankan fried rice
    • Crispy French fries
    • As a seafood appetiser with an ice-cold beverage

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