Octopus Curry

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Octopus Curry

Octopus Curry is a traditional Seychelloise (from the Seychelles) recipe for a classic curry of octopus and aubergine (eggplant) in a spiced coconut milk base. The full recipe is presented here and I hope you enjoy this classic Seychelloise version of: Octopus Curry.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

4

Rating:

4.5 star rating

Tags : Curry Spice Recipes Vegetable Recipes Seychelles Recipes

Ingredients:

1kg fresh, prepared, octopus
500ml coconut milk
1 aubergine (eggplant)
1 small onion, finely diced
4 cloves of garlic, finely diced
4 tsp masala (Seychelles curry paste)
1 tsp ground turmeric
10 cinnamon leaves (or 1 tsp ground cinnamon)
salt and minced fresh chilli, to taste
groundnut oil for frying

Method:

Take your octopus, cut into easily manageable pieces then beat with a meat tenderizer to soften then cut into bite-sized pieces. Bring a pan of water to a boil, add the octopus pieces, reduce to a simmer and cook for about 90 minutes or until very tender.

Cut the aubergine into cubes. Heat about 4 tbsp groundnut oil in a wok. Add the onion, garlic and aubergine and stir-fry for 5 minutes. Remove with a slotted spoon then add the boiled and drained octopus pieces and stir-fry for 2 minutes over high heat, or until lightly coloured. Add the masala and turmeric along with the cinnamon. Stir for a few seconds then add fresh, chopped, chilli to taste and stir in the coconut milk. Return the vegetables to the pan, bring the mixture to a simmer and cook for about 15 minutes over moderate heat, stirring occasionally.

Serve the curry accompanied by boiled breadfruit, boiled sweet potatoes or rice. Typically it's served with papaya (pawpaw) chutney.