Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)
Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce) is a traditional Cook Islander recipe for a curry of octopus in a spiced coconut cream base. The full recipe is presented here and I hope you enjoy this classic Cook Islander version of: Curried Octopus in Coconut Sauce (Eke Takare I Roto Ite Akari).
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Ingredients:
1 octopus finely chopped
1 small onion finely chopped
500ml of coconut cream
2-3 grated garlic
2 tsp ground turmeric
2 tbsp curry powder
salt
oil for frying
Method:
To prepare the octopus: Remove the stomach of the octopus by cutting around the hole at the base and pushing the stomach out. Cut slits around the eye sockets and with your fingers pull out the eye and all the liquid behind the eye. Cut off the top bulbous part of the head and cut one slit and lay it out flat.
Wash both pieces, the tentacles and head, under cold running water.
Take a meat mallet and using the flat side bash all the large parts of the tentacles and head to tenderise. The outer skin will tear and that's ok. Run your fingers firmly along each tentacle and make sure that all the muscles are broken. When you hold up the tentacle skirt piece, all the legs should hang reasonably straight and not be coiled.
Next, take a large pot and fill with water (no salt needed), place over high heat and add octopus pieces. When the water starts to boil, reduce the heat to low and boil for 70 minutes.
When the octopus has finished cooking, drain and set it aside to cool. Once cold, cut the octopus into bite-sized pieces.
Place a pan over medium heat. Once hot add a little oil and use to fry the onion and octopus pieces for 3 minutes. Scatter over the garlic, turmeric and curry powder. Stir to combine and cook for 2 minutes, until aromatic.
Pour in the coconut cream, bring to a simmer and cook for about 20 minutes, until all the ingredients are hot and the curry gravy has thickened to your liking.
Season to taste with salt and serve accompanied by mashed taro or sweet potato or rice.
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