Cari Ourite — Print Recipe — The Culinary Codex

Tender octopus pieces simmered in a rich tomato and coconut curry with curry leaves, cumin, and chilli, a coastal Mauritian delicacy.

Ingredients

1 Boil octopus pieces in salted water for forty-five minutes until tender. A pressure cooker reduces this to twenty minutes.
2 Heat oil in a saucepan, fry curry leaves, onion, garlic, and ginger until golden and aromatic.
3 Add curry powder, turmeric, and cumin. Toast spices for one minute, stirring constantly.
4 Add tomatoes, chillies, and salt. Cook five minutes until tomatoes break down into a sauce.
5 Add the tender octopus pieces, coconut milk, and water. Simmer for fifteen minutes to meld flavours.
6 Serve hot with steamed rice, ensuring each portion has plenty of the rich coconut curry sauce.

Did You Know?

Mauritian fishermen traditionally tenderize octopus by beating it against rocks on the shore, a practice still seen in fishing villages.