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