Mauritian Octopus Curry

Octopus curry

Mauritian Octopus Curry.


2 kg squid /octopus
1 tsp ground cloves
2 tsp ground cinnamon
4 large tomatoes, diced
200 ml coconut milk
1 large onion, sliced
4 garlic cloves, finely diced
1 tsp ginger, finely diced
5-6 curry leaves (fresh or dried)
2 tbsp oil
2 tbsp curry powder
fresh coriander to garnish

Cooking Instructions

  1. Clean and wash octopus thoroughly, removing the hard centre.
  2. Rub with some salt, ground cloves and cinnamon.
  3. Place in large inner pot, cover with water and bring to the boil.
  4. Simmer for approximately 10 minutes or until tender (check with a fork).
  5. Remove and drain.
  6. Cut the tentacles into small pieces, approximately 1–2 cm thick.
  7. Place octopus and remainder of ingredients in large inner pot, bring to the boil and simmer for 10 minutes.
  8. Transfer pot to Ecopot, lid on.
  9. Cooking time 1 hour.

HINT … Serve with rice and fresh coriander.


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