Octopus Curry
Octopus curry is a fabulous fusion of tender octopus and aromatic spices, creating a burst of flavours in every bite! The octopus absorbs the rich curry sauce, resulting in a delightful blend of seafood and spice. With its unique texture and savoury profile, this curry never fails to impress. If you've got leftovers, it tastes even better the next day!
What you’ll need
- 250g Octopus tentacles
- 1 onion, finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 green chilli, finely chopped (optional)
- 100g passata (or you can use tinned tomatoes)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 250ml coconut milk
- salt to taste
- 2 tsp vegetable oil
- fresh coriander leaves, as a garnish
- squeeze of lime
Let's Cook!
Step 1
Heat the oil in a pan and add the onion, garlic and ginger paste and green chilli. Stir until soft and then add the passata and spices. Mix together well and keep stirring until the sauce has reduced a little.
Step 2
Add the salt and half the coconut milk, and mix again. If you want a smoother sauce use a stick blender to blitz.
Step 3
Add the remaining milk and after a minute, add the octopus. Mix together, coating the octopus in the sauce before leaving to simmer for around 15 minutes
Step 4
Give the curry a stir, leave for another 5 minutes to simmer, sprinkle a dash of lime on top and then serve up with some rice and the coriander garnish
