Octopus Curry Recipe

Recipe Overview

The octopus curry recipe comes originally from the Seychelles, where it is also their National dish, although the dish is well known in Mauritius and often served during festivities and at weekends.

Recipe Ingredients

2 kg of Octopus
1 Teaspoon Ground Cloves
2 Teaspoons of Ground Cinnamon
4 Large Tomatoes Crushed or Diced
1 Large Onion Sliced or Diced
4 Garlic Cloves Finely Diced
1 Teaspoon of Minced Fresh Ginger or Ginger Paste
5–6 Curry Leaves (fresh or dried)
2 Tablespoon of Oil
2 Tablespoons of Curry Powder
Fresh Coriander to garnish (optional)
2 Fresh Chillies (optional)

Instructions

Wash the octopus thoroughly and remove the ink sack. The remains should be rubbed with salt, cinnamon and ground cloves.
Boil the octopus for about twenty minutes until it turns pink. Allow to cool.
Remove from the flame and drain.
Cut the tentacles into small pieces, approximately 1–2 cm thick.
Place with the other ingredients in a saucepan, cover and cook on a medium to low heat for approximately 20 minutes.
Serve with steamed rice or couscous, garnished with fresh coriander to taste.

Recipe Gallery

Credits

Source: Nu la Cuisine

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Mauritian Recipes