Tender octopus simmered in a rich Seychellois curry of coconut milk, turmeric, curry leaves, and fresh tomatoes, a beloved island delicacy.
Ingredients
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1kg octopus, cleaned and cut into pieces
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400ml coconut milk
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2 onions, sliced
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4 cloves garlic, minced
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1 thumb ginger, grated
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2 tomatoes, diced
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1 tbsp curry powder
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1 tsp turmeric
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1 sprig curry leaves
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2 tbsp vegetable oil
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Salt and pepper
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1 cinnamon stick
Instructions
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1
Boil octopus in salted water for forty-five minutes until tender. Drain and set aside.
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2
Heat oil in a heavy pot. Sauté onions, garlic, ginger, and curry leaves until golden.
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3
Add curry powder, turmeric, and cinnamon stick. Stir for one minute until fragrant.
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4
Add tomatoes and cook until they form a thick paste, about five minutes.
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5
Pour in coconut milk and add cooked octopus pieces. Simmer twenty minutes until sauce thickens.
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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.