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a bowl of octopus curry served with white rice
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Octopus Curry

A scrumptious creole dish from the Seychelles
Course Main Dish
Cuisine Seychellois
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 615kcal
Author Darlene at International Cuisine

Ingredients

  • 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.

Instructions

  • 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.

Nutrition

Calories: 615kcal | Carbohydrates: 24g | Protein: 7g | Fat: 59g | Saturated Fat: 44g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 1071mg | Fiber: 9g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 8mg