Hot Butter Cuttlefish, Sri Lanka’s Best Crowd-Pleasing Crunch

Hot Butter Cuttlefish sits at the sweet spot of Sri Lankan cuisine. You taste heat, butter, and ocean in one bite. The dish jumps from hotel bars to beach shacks and family tables. If you track Sri Lankan Food for one plate to order first, start here. It turns Dining in Sri Lanka into a fast win and earns a place on any list of Sri Lankan dishes.

Hot Butter Cuttlefish is deep-fried cuttlefish tossed in butter, garlic, green chilli, red chilli, and crisp curry leaves. Kitchens serve it hot, straight from the wok. You see it as a starter, a snack with drinks, or a side next to fried rice.

Menus also refer to it as Hot Butter Squid or HBC. The dish originated in Chinese Sri Lankan kitchens in Colombo, then spread across the island. Today, it can be found in hotel lounges, beach cafés, and city restaurants, from Galle to Jaffna.

The unique blend of flavours in Hot Butter Cuttlefish is what makes it special. The texture seals the deal. A light crust breaks with a crunch, then the cuttlefish stays tender. Butter lifts the chilli and garlic without masking the sea. Curry leaves add perfume and snap. You share a plate, then order one more.

It arrives sizzling and dry-fried, not saucy. The best plates hit the table within seconds of the toss. Lime wedges sit on the side. You squeeze and eat while the crust holds.

• Cuttlefish or squid, cut into rings or strips
• Flour or a light batter, often with cornstarch
• Butter
• Garlic, sliced or minced
• Green chilli and red chilli, fresh or flakes
• Curry leaves
• Pepper, salt, and sometimes a touch of sugar
• Optional spring onion for finishing

Cooks clean and score the cuttlefish, then pat it dry. Pieces are dusted with seasoned flour or a thin batter. They are deep-fried quickly until pale gold and crisp. A second pan melts butter with garlic, chilli, and curry leaves. The fried cuttlefish joins the pan, gets a quick toss, and lands on the plate with a squeeze of lime.

Hot Butter Cuttlefish is a versatile dish that can be enjoyed in various settings. Start with Chinese Sri Lankan restaurants in Colombo, Dehiwala, and Mount Lavinia. Hotel bars near Galle Face keep it on the menu for sunset rounds. Galle and Unawatuna offer beachside versions, while Kandy and Nuwara Eliya serve it in lounges with tea country views. On the East Coast, you find it in Trincomalee and Nilaveli near seafood grills. Ask locals for the place that fries to order.

Order it as a first plate at dinner or as a shared snack late in the evening. It pairs well with a cold drink after a hot day. Many travellers plan one plate on arrival night, then repeat before flying out.

Eat Hot Butter Cuttlefish hot for the best taste experience. Take a piece with a curry leaf attached for full flavour. Add a squeeze of lime. If heat bothers you, try mixing bites with plain fried rice. If you like kick, ask for extra chilli when you order.

A dish of Hot Butter Cuttlefish (Photo: Nanda Abeysekera)

A typical restaurant portion typically delivers around 450 to 600 kcal, depending on the type of batter and the amount of butter used. Protein sits high from the cuttlefish. Fat rises with the fry and toss. Salt runs moderate to high in many kitchens. Share the plate, or pair it with greens or a light soup to create a balanced meal.

• Egg fried rice or seafood fried rice
• String hoppers or kottu for a street-food spin
• Devilled prawns or cuttlefish fried rice for a themed table
• Lime soda, iced tea, or a chilled lager
• Pineapple or mango salad to cool the heat

• Do ask for mild if you prefer less heat.
• Do request fry to order for the best crunch.
• Do share plates so the crust stays crisp to the last bite.
• Don’t order it too early if your table is still empty. It softens while waiting.
• Don’t reheat leftovers. The texture drops fast.
• Don’t forget to check for shellfish or seafood allergies in your group.

• Tell the kitchen, “extra curry leaves, extra garlic” for a fragrant toss.
• If you want less grease, ask for a lighter batter and a quick drain.
• Half-and-half orders work well. Split a plate of HBC with a plate of stir-fried greens.
• For kids or those with low spice tolerance, request that the chillies be served on the side.

Hot Butter Cuttlefish shows how Sri Lankan cuisine seamlessly blends technique and flavour with ease. One plate teaches you about local chillies, curry leaves, and the island’s seafood. It fits a beach bar in Mirissa, a hotel lounge in Colombo, or a small dining room in Kandy. You learn the rhythm of Dining in Sri Lanka, then you start hunting for the best version in each town.

The crust looks thin and crisp, not heavy. The cuttlefish bends; it does not bounce back like rubber. Butter scents the air without pooling on the plate. Curry leaves arrive bright green and crackly. Chillies taste fresh, not stale.

Use fresh squid or cuttlefish rings. Pat dry. Toss with cornstarch, salt, and white pepper. Fry hot until pale gold. Drain. In another pan, melt butter with garlic, sliced green chilli, a pinch of red chilli, and curry leaves. Toss the fried rings in, squeeze the lime, and serve immediately. Keep portions small so you work fast.

You meet rice and curry at lunch. You meet Kottu on a loud board at night. Hot Butter Cuttlefish fills the gap. It is the plate that arrives first and empties first. It also offers a quick primer for travellers who want to taste Sri Lankan Food without heavy spice.

• Colombo and Mount Lavinia: Look for Chinese Sri Lankan classics, as well as hotel lounges, near the ocean.
• Galle and Unawatuna: Ask for beach grills that fry to order and seat you close to the water.
• Kandy: Pick lounges near the lake with steady kitchen crews.
• Trincomalee and Nilaveli: Order at seafood spots that receive fresh catch in the morning.
• Jaffna: Expect a hotter toss. Ask for mild if you prefer a gentle start.

Eat early in the evening for peak crunch. Share plates so nothing lingers. Balance spice with lime and a light salad. Drink water throughout the day, then enjoy a cold beverage with your meal. Mark your favourite kitchen and return on your last night.

Hot Butter Cuttlefish belongs on your table when you travel. It is fast, bold, and easy to share. It offers a clear snapshot of spice and seafood in Sri Lankan cuisine. If you plan a food trail of Sri Lankan dishes, place this plate at the top. Order it hot, add lime, and enjoy how one simple toss turns into a highlight of your trip.

Is Sri Lanka Worth Visiting? Yes, of course. There are many reasons Sri Lanka should be on your bucket list. Sri Lankan cuisine is definitely one of them.

• Rice and Curries
• Ceylon Tea
• Hoppers (Appa)
• King Coconuts

(Featured image: rhythmicdiaspora)

Nalaka Priyantha

I am a Sri Lankan medical doctor who spends my free time travelling, exploring new destinations, and documenting the beauty of the island I call home. I have journeyed across almost every corner of Sri Lanka with my wife and daughter — from wildlife parks and misty mountains to ancient cities, deep forests, rugged landscapes, and quiet beaches.

Travel is not just a hobby for me — it’s a way of life. I love nature, enjoy road trips, and find joy in wildlife photography. I also read widely about tourism, travel trends, and destination culture. Through my writing, I aim to help travellers experience Sri Lanka through real stories, meaningful insights, and honest recommendations — the same way I explore it with my own family.