Octopus curry
Octopus curry, from above
Non vegSeychelles

Octopus curry

Tender octopus simmered in coconut milk with curry spices and cinnamon leaf. Seychelles' signature.

90 minTime
33 gProtein each
mediumSpice
Kari zourit2 chapters · 1 min read

Make it your way

Grandma's wayOctopus, coconut milk, curry spices and cinnamon leaf.
The original
465kcalsame
33 gproteinsame
5 gfibresame
90minutessame

Kari zourit.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Octopus800 g octopus, cleaned
Thick coconut milk1¼ cups
Onion1, chopped
Garlic5 cloves
Gingerthumb
Curry powder1½ tbsp Seychellois masala or curry powder
Turmeric (ground turmeric)1 tsp
Cinnamon1 stick or cinnamon leaf
Tomato1 large, chopped
Green chilli2
Raw papaya (green papaya)150 g green papaya, in strips
Cooking oil (vegetable oil)2 tbsp
Waterfor cooking the octopus
Saltto taste

Method

4 steps
  1. 1Simmer the octopus in water until tender, about 45 minutes. Cut into pieces.
  2. 2Fry onion, garlic, ginger and chilli in oil, then add curry powder, turmeric and cinnamon and fry 1 minute.
  3. 3Add tomato, papaya and the octopus and cook 5 minutes.
  4. 4Pour in coconut milk and simmer gently until thick.
Serve it like this

Serve in a bowl with white rice, a green papaya chutney and a squeeze of lime.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Octopus curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Fish vindaye45 min
On the side Coconut chutney10 min
On the side Aloo gobi35 min
To drink Kokum sharbat25 min
Something sweet Ladob35 min
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