Seychellois Octopus Curry Recipe Inspired by Traditional Flavors

Sumptuous Seychellois Octopus Curry

Embark on a culinary journey to the enchanting islands of Seychelles with this delectable Seychellois Octopus Curry. This dish encapsulates the vibrant and exotic flavors of the Indian Ocean, blending tender octopus with creamy coconut milk and a melange of aromatic spices. Enhanced with the warmth of ginger, garlic, and a hint of chili, this curry is the perfect dish to enliven your evening. This exotic and savory dish is perfect for the adventurous palate, striking the perfect balance between tradition and innovation. Dive into the flavors of Seychelles and discover a taste of paradise on a plate.

Serves: 2, Difficulty: Expert

Preparation Time: 45 minutes, Cooking Time: 60 minutes

Ingredients

• 400 grams Octopus, cleaned and chopped
• 200 ml Coconut milk
• 2 Onions, finely chopped
• 4 cloves of Garlic, minced
• 20 grams Fresh ginger, grated
• 5 grams Curry powder
• 1 Chili pepper, finely chopped
• 5 grams Salt
• 5 grams Black pepper
• 10 ml Olive Oil
• 10 grams Fresh coriander, chopped
• 200 grams Jasmine rice

Method

• Rinse the octopus pieces under cold water and set aside.
• In a large pan, heat the olive oil over medium heat and sauté the chopped onions, garlic, and ginger until the onions are translucent.
• Stir in the curry powder, chili pepper, salt, and black pepper, allowing the spices to bloom for 1-2 minutes.
• Add the octopus to the pan and cook, stirring occasionally, until the octopus is lightly seared.
• Pour in the coconut milk, reduce the heat to low, and let the curry simmer for 45 minutes, stirring occasionally, until the octopus is tender and the flavors are well combined.
• In the meantime, cook the jasmine rice according to the package instructions.
• Stir in a handful of chopped coriander into the curry just before serving.
• Serve the curry over a bed of jasmine rice and garnish with extra coriander.

Tips

• To tenderize the octopus, you can lightly simmer it in water with a splash of vinegar before starting the curry.
• For a spicier curry, retain the chili seeds, or for a milder flavor, remove the seeds before chopping.

Nutritional Information