A scrumptious creole dish from the Seychelles
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.
Serve hot over steaming white or saffron rice.