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a bowl of octopus curry served with white rice

Octopus Curry

A scrumptious creole dish from the Seychelles

Course Main Dish
Cuisine Seychellois
Servings 4
Calories 615 kcal
Author Darlene at International Cuisine


  • 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.


  1. 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)

  2. 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.

  3. Add your pieces of octopus, allow to fry for another minute or two.

  4. Pour the coconut milk over the ingredients making sure they are all covered.

  5. Cook over low heat for 15 minutes, stirring occasionally.

  6. Add the eggplant.
  7. Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.
  8. Serve hot over steaming white or saffron rice.

Nutrition Facts
Octopus Curry
Amount Per Serving
Calories 615 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 44g275%
Cholesterol 1mg0%
Sodium 38mg2%
Potassium 1071mg31%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 8g9%
Protein 7g14%
Vitamin A 53IU1%
Vitamin C 9mg11%
Calcium 93mg9%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.