Kari Zourit

Name: Kari Zourit
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Seychellois
Ingredients: 1kg octopus, cleaned and cut into pieces; 400ml coconut milk; 2 onions, sliced; 4 cloves garlic, minced; 1 thumb ginger, grated; 2 tomatoes, diced; 1 tbsp curry powder; 1 tsp turmeric; 1 sprig curry leaves; 2 tbsp vegetable oil; Salt and pepper; 1 cinnamon stick

Kari Zourit (KAH-ree ZOO-rit)

Octopus Curry

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 354 kcal

Tender octopus simmered in a rich Seychellois curry of coconut milk, turmeric, curry leaves, and fresh tomatoes, a beloved island delicacy.

Nutrition & Info

Protein 32.0g

Carbs 16.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ coconut

Equipment Needed

heavy pot pressure cooker optional wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: fresh curry leaves, coriander

Accompaniments: steamed rice, lentil dal, chutney

Ingredients

1kg octopus, cleaned and cut into pieces
400ml coconut milk
2 onions, sliced
4 cloves garlic, minced
1 thumb ginger, grated
2 tomatoes, diced
1 tbsp curry powder
1 tsp turmeric
1 sprig curry leaves
2 tbsp vegetable oil
Salt and pepper
1 cinnamon stick

Instructions

1
Boil octopus in salted water for forty-five minutes until tender. Drain and set aside.
2
Heat oil in a heavy pot. Sauté onions, garlic, ginger, and curry leaves until golden.
3
Add curry powder, turmeric, and cinnamon stick. Stir for one minute until fragrant.
4
Add tomatoes and cook until they form a thick paste, about five minutes.
5
Pour in coconut milk and add cooked octopus pieces. Simmer twenty minutes until sauce thickens.
6
Season with salt and pepper. Serve with steamed rice and lentils.

💡

Did You Know?

Octopus is so central to Seychellois cuisine that fishermen have specialised octopus traps called kazye that have been used for generations.

Chef's Notes

Equipment Tips

heavy pot
pressure cooker optional
wooden spoon

Garnishing

fresh curry leaves, coriander

Accompaniments

steamed rice, lentil dal, chutney

The Story Behind Kari Zourit

Kari zourit represents the quintessential Seychellois fusion, blending Indian curry techniques brought by South Asian settlers with the abundant octopus found in the surrounding Indian Ocean. The dish became a Sunday staple when fishermen would bring in their weekend catch. Each family guards their curry spice ratio as a closely held secret, and debates about the perfect kari zourit are a beloved island pastime.

🕐 Traditionally enjoyed sunday lunch and festive occasions 📜 Origins: French-Indian Creole fusion

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