What up, YouTube! We'll hear hope you're all doing well. Today we're going to make my favourite appetizer of all time period, the hot butter cuttlefish. It is probably the most popular seafood side dish in Sri Lanka. So, without further ado, let's get cracking. Here I used a kilo of cuttlefish, two egg whites, 300 grams of corn flour with half a teaspoon of turmeric, 100 grams of butter, two tablespoons of chili paste, a few cloves of garlic, two or three sprigs of spring onions, a couple of red onions, capsicums, but here I used two pardoned chilies, some dried red chilies, two limes, and a couple of handfuls of cashew nuts. To prepare the cuttlefish, I turned it inside out, and made slices inside to tenderize it. Then turn it back around again, and slice like so. And slice like so. Then I dried out all the cuttlefish with paper towels, make sure you don't avoid this step, or otherwise when you're frying the cuttlefish, it will splurge everywhere and onto yourself. Then to the egg whites, I added two teaspoons of salt, and then I added the cuttlefish, and thoroughly coated them with the egg whites. Once done, I whisk the turmeric powder and the corn flour together, and then I coated the cuttlefish pieces one by one. Make sure you do this, so otherwise all the pieces will come together. Slice the red onions into whole rounds, then crush the garlic, and finely chop. With the spring onions, I initially sliced the ends into half-centimeter slices, and then I made slices about an inch long. The smaller pieces are used to garnish, and the bigger bits are used in the cooking process. Then slice your capsicums or your green chilies diagonally, and split the dried red chilies down the middle. With the lime, slice the ends off, and then cut into wedges to use later. Then in a hot pan, toast your cashew nuts. Toss those nuts really well, until they're golden like so. Then heat up some oil, I used sunflower oil, to check that the oil is hot enough, I used a small piece of the cuttlefish, and once you see it's flirting, it's ready. Fry your cuttlefish pieces in small batches until golden. Once all of them are fried, in a pan, add your butter and melt. Once all molten, add your dried red chilies along with your chopped garlic. Once the garlic starts getting some colour, add the chili paste, a teaspoon of sugar, and stir really well. Once the butter has taken a deep red colour, add the cuttlefish pieces and toss them. Then add two tablespoons of ketchup, toss once again. Once the cuttlefish pieces are all coated in the butter, add your red onions, your chilies, and your spring onions, and then add your cashew nuts. Once thoroughly mixed, serve while still warm. And then garnish with your leftover spring onions. This hot butter cuttlefish calls to be shared with friends and family, alongside a nice cold pint of beer you can never go wrong. Hope you enjoyed this recipe. If you did, please like and subscribe to my channel, and of course share with your friends. Hope you all have a lovely day. Peace.