Spicy Creole Octopus Curry
From goutcreole 13 years agoIngredients
- 1 large octopus (not calamari..the 8 legged ones!!!) shopping list
- 1 litre coconut milk shopping list
- 1 tsp crushed ginger shopping list
- 1 tsp crushed garlic shopping list
- 1tbs tomato paste shopping list
- 1 lemon shopping list
- 1 large red onion (roughly chopped) shopping list
- 1 medium ripe tomato (roughly chopped) shopping list
- a few curry leaves shopping list
- 1 tsp paprika shopping list
- 1 tsp curry powder shopping list
- 1 tsp saffron power shopping list
- 1 tbs mixture of cardamon seeds, aniseed, whole black pepper, clover shopping list
- 20 ml oil shopping list
- 2 tbs water shopping list
- salt and pepper to taste shopping list
How to make it
- remove the black eye of the octopus found on the "bonnet" or head or ask the fishmonger to do it
- place the whole octopus in a large heavy based pan and cover with water.
- boil on medium heat for about 45mins-1 hr..dont be alarmed if the Octopus turned pink or reddish..its normal..do not reduce the time..this amount of time is essential to soften the octopus meat
- allow to cool and cut into small pieces with a sharp knife
- now heat the oil in a large heavy based pan
- add the chopped onions, ginger and garlic, tomato and the 1tbs mixture of cardamon etc...
- stir fry for 2 minutes to fragant the oil
- add the octopus meat and curry leaves and mix well
- add the paprika, saffron and curry to the tomato paste and the 2 tbs water..mix to get a nice paste
- add to the octopus in the pa and mix well
- add the coconut milt and reduce heat
- simmer for 45 minutes until the sauce has thickened and the octopus meat is soft
- remove from heat , squeeze the lemon in cupping your hand underneath to prevent any seeds from falling in the curry
- add salt and pepper according to taste
- a tbs of sweet chutney may also be added
- serve with boiled basmati rise..
- enjoy...
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