Octopus Curry Recipes

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OCTOPUS CURRY



Octopus Curry image

A scrumptious creole dish from the Seychelles

Provided by Darlene at International Cuisine

Categories     Main Dish

Number Of Ingredients 10

1 octopus
4 cups coconut milk
2 eggplants (peeled and cut into small cubes)
3 Tablespoons saffron
1 tsp masala (or to taste)
4 cloves garlic (minced)
1 inch ginger (grated finely)
3 sticks cinnamon
3 Tbsp oil
Salt and pepper to taste.

Steps:

  • Cut the octopus into pieces put into a pot of water and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily. (throw in a wine cork it is believed to help with tenderness)
  • In a pot, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon sticks, salt and pepper. Stir together taking care to not let the garlic and ginger burn.
  • Add your pieces of octopus, allow to fry for another minute or two.
  • Pour the coconut milk over the ingredients making sure they are all covered.
  • Cook over low heat for 15 minutes, stirring occasionally.
  • Add the eggplant.
  • Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.
  • Serve hot over steaming white or saffron rice.

Nutrition Facts : Calories 615 kcal, Carbohydrate 24 g, Protein 7 g, Fat 59 g, SaturatedFat 44 g, Cholesterol 1 mg, Sodium 38 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving

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