Sizzling Seychelles: Discover the Ultimate Octopus Curry

Clean and cut the octopus into bite-sized pieces.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Mix in curry powder, cumin, coriander, and turmeric; cook for 1-2 minutes to toast the spices.

Add the octopus pieces and stir to coat with the spice mixture.

Pour in coconut milk and bring to a gentle simmer.

Reduce heat and cover; cook for 30-40 minutes until octopus is tender.

Stir in chopped green chili and lime juice; adjust seasoning with salt and black pepper.

Remove from heat and let the curry rest for 5 minutes.

Garnish with chopped cilantro before serving.

Serve hot with rice or bread.

Equipment Needed

Dietary

Allergens