Eke Takare (Curried Octopus) is a traditional Cook Islands recipe for a curry of pre-cooked octopus in a lightly-spiced coconut cream base with soy sauce. The full recipe is presented here and I hope you enjoy this classic Cook Islands version of: Curried Octopus (Eke Takare).
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Ingredients:
1 whole fresh octopus
600ml (1 1/2 tins) coconut cream
salt and freshly-ground black pepper, to taste
oil for frying
1 small onion, chopped
2 tbsp soy sauce
2 tbsp Polynesian curry powder
Method:
For how to prepare an octopus see the recipe for Prigorski-style octopus salad. Use the recipe to prepare the octopus then boil and allow to cool before slicing into serving-sized pieces.
Use the tender sliced octopus pieces to prepare the curry.
Heat the oil in a deep frying pan, skillet or wok set over medium heat (allow the pan to become hot before adding the oil). Once the oil is hot add the onion and fry for about 4 minutes or until soft and translucent.
Scatter over the curry powder and stir to combine with the onion then pour over the coconut milk and stir to combine.
Bring to a simmer, season to taste with salt and black pepper then add the octopus pieces.
Stir in the soy sauce then return to a simmer and cook for about 20 minutes, or until all the ingredients are heated through.
Serve the octopus curry accompanied by boiled taro or rice.
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