Seychelles Octopus Curry
Octopus curry with coconut milk is one of the tastiest dishes in the world you can experience. Seychelles prides itself on this creamy dish you can prepare with octopus, eggplants, curry, coconut milk, and spices.
Equipment
Cooking Pot
Ingredients
- ½ tbsp of salt
- 2 tbsp of butter
- ½ tbsp of pepper
- 1 onion minced
- 4 ” ginger grated
- 2 cinnamon sticks
- 3 cardamom pods
- 2 eggplants cubed
- A handful of saffron
- 2 tbsp of coconut oil
- 3 cups of coconut milk
- 1 tbsp of curry powder
- 2 kilos of fresh octopus
- 1 tbsp of garam masala
- 4 cloves of garlic minced
Instructions
- Put a pinch of salt into a pot of water on medium heat. Add the cubes of octopus and boil for about 20 minutes or until tender. You can use frozen octopus if you don’t have fresh one.
- Put the octopus aside when it’s cooked
- Heat the coconut oil in a cooking pot and add the onion, ginger, garlic, and cinnamon sticks. Add cardamom, saffron, and masala to the pot and stir.
- Add a pinch of salt and pepper to taste. You can adjust the pepper depending on how hot or mild you want the octopus curry. Add the curry powder.
- Add the cooked octopus and the two teaspoons of butter.
- Fry the octopus for 5 minutes, and pour the coconut milk over the ingredients.
- Lower the heat and cook for 10 minutes
- Add the eggplant and stir
- Allow the sauce to simmer for 5 minutes
- Serve with hot saffron rice
Video
Nutrition
Serving: 1gCalories: 139kcalCarbohydrates: 3.7gProtein: 25.4gFat: 1.8gSaturated Fat: 0.45gPolyunsaturated Fat: 0.474gMonounsaturated Fat: 0.322gCholesterol: 91mgSodium: 711mgPotassium: 626mgVitamin A: 89IUVitamin C: 0.6mgCalcium: 106mgIron: 9.48mg