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Octopus Curry
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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
Servings:
4
- 2 kg Octopus (ourite), cut into small pieces
- 2 Tablespoons Oil (dilwil)
- 1 Large Onion, chopped (zonion)
- 2 Tablespoons Thali Xpress Curry Sauce (fennel, tilani, saffron, garlic, ginger, cinnamon, fenugreek, chili, salt)
- 1 Small Bowl Papaya, chopped (papaye) — to taste
- 4 Large Tomatoes, chopped (pom damour)
- Fresh Coriander, chopped, to taste (kotomili)
Instructions
- 1
Cut the octopus into small pieces.
- 2
Heat oil in a pot and brown the chopped onion.
- 3
Add the octopus, stir, cover, and cook for 30 minutes.
- 4
Add 2 tablespoons of Thali Xpress curry sauce and mix well.
- 5
Add the chopped papaya, stir, cover, and cook over low heat for 10 minutes.
- 6
Add the chopped tomatoes and mix.
- 7
Sprinkle with fresh coriander to taste and serve.
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