Octopus Curry with Coconut Milk

Recipe By Aroma's Restaurant & Lounge Chef

Ingredients:

• 200gr of octopus
• 1 teaspoon of saffron
• 2 teaspoons of curry powder
• 1 onion
• Half a tomato
• 1 teaspoon of pureed garlic
• 1 teaspoon of pureed ginger
• Curry leaves
• Half a teaspoon of sea salt
• 2 tablespoons of vegetable oil
• 3-4 tablespoons of coconut milk
• Coriander

Preparation:

Cut the octopus into 2cm long pieces then place them in a pressure cooker for 15 minutes. In the mean time, chop the onion and tomato into pieces.
Put 2 tablespoons of vegetable oil in a pan and heat it up, then add the chopped onion, curry leaves and the pureed garlic and the pureed ginger. Cook for 1 minute and add 1 teaspoon of saffron and curry powder
Add 100 ml of water and cook for a further 3 minutes. Once the sauce is thick, add the octopus with sea salt to taste. Add another 100 ml of water and cook for 5 minutes then add the chopped tomato. Finally, 5 minutes later add the coconut milk. Allow the gravy to thicken, dish onto a plate and sprinkle the chopped coriander on top. Serve with steam boiled rice and a green salad.