Octopus Curry with Coconut Milk

Recipe By Aroma's Restaurant & Lounge Chef


  • 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


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.


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