Fresh octopus is abundant in the Seychelles. You’ll see local fishermen wandering at low tide amongst the reefs armed with only a sharpened stick and a piece of twine to secure their catch. Octopus curry is a staple and a specialty of the islands — a simple one-pot Creole dish, with spices that reflect the influence of early immigrants from India and Africa..
Ingredients
- Octopus 2 lbs, cleaned and cut into 2″ pieces
- Canola Oil 3 Tbs
- Garlic 4 cloves, finely chopped
- Onion 1, coarsely chopped
- Saffron 2 tsp (optional)
- Cinnamon Sticks 2
- Turmeric Powder 1 Tbs
- Small Fresh Red Chilles 1-2, seeded and finely chopped
- Garam Masala 2 tsp
- Curry Powder 1 Tbs
- Coconut Milk 4 cups
- Eggplant 1 large, diced
- Salt and Finely Ground Black Pepper to taste
Cook It
- Place the octopus in a sauce pan, cover with water and bring to boiling point. Cook until tender, about 30 minutes. Drain and set aside.
- In a heavy casserole dish, heat the oil over medium heat. When hot add the garlic, ginger and onion. Sauté 30 seconds until fragrant. Add the saffron, turmeric, cinnamon sticks, red chilles, garam masala and curry powder. Mix well and ad the octopus. Season with salt and pepper. Slowly stir in the coconut milk, mixing well. Cover and reduce heat to low, cooking for 15 minutes, sirring occasionally to prevent sticking.
Pat the halibut dry and season with salt and pepper. - Mix in the eggplant and allow to simmer 5-8 minutes or until eggplant is tender and mixture has thickened. Serve with rice and chutney.
