Octopus curry is an absolute beloved dish in the Seychelles. It truly reflects the fusion of culture that makes up the tiny island nation. Octopus curry is a creole dish. The original version comes from the Island of Praslin and is served in nearly every restaurant there. I served it over white rice but you can also make it a little fancier and serve it over saffron rice as well.
This octopus curry recipe hits all the notes to make your palate sing. If for any reason you can not find octopus, I usually find mine at my local Asian market, you could easily substitute calamari and it would be just as scrumptious.
Did you know that the largest seed in the world grows in the Seychelles? It is called coco de mer, the love nut or the sea nut and is basically a voluptuous looking double coconut. If you would like to learn more about this beautiful country be sure to check out "Our Journey to the Seychelles".
If you enjoy this octopus curry recipe, you will also find more authentic recipes like daube de banana and smoked fish salad you are sure to love.Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
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- 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.
- 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.