This Mauritian recipe for octopus curry is very simple. Be sure to simmer the octopus in the first stage until it is tender, then cook it gently in the second stage too.
- 2 kg octopus
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 4 large tomatoes, diced
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Clean and wash octopus thoroughly, removing the hard centre. Rub with some salt, ground cloves and cinnamon.
Place in saucepan, cover with water and bring to the boil. Simmer for approximately 20 minutes or until tender (check with a fork).
Remove from the flame and drain. Cut the tentacles into small pieces, approximately 1–2 cm thick.
Place with the other ingredients in a saucepan, cover and cook on a medium to low heat for approximately 20 minutes.
Serve garnished with fresh coriander.