(Dark octopus curry)
As octopus may be difficult (or expensive) to come by, feel free to use prawns, mussels, hake or calamari is viable substitutes. Chopped octopus gives the curry a decadent texture and taste of the sea that is something quite special. If you’re lucky enough to find dried octopus, it’s a whole lot cheaper and still produces tons of taste. Feel free to take the recipe and make it yours!
Warning: This recipe is spicy, not for sensitive tasters.
Prep time: About 45 minutes to an hour.
1 kg octopus
2 tomatoes, crushed
1 small onion, finely sliced
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon thyme leaves
2-3 curry leaves
1 small chili, cut into halves(optional)
3 tablespoon curry powder
2 tablespoon finely chopped coriander leaves
2 tablespoon finely chopped spring onion
4 whole cloves
2 tablespoon oil
Clean the octopus and remove the ink sac. Rub the octopus with flour and wash thoroughly. Put the octopus in a large skillet, add 4 cloves, cover and cook on medium heat until the octopus turns to a pink colour and softens. Remove octopus and leave to cool, once the octopus has cooled cut into bite sizes. In a pan heat oil, add the sliced onions, chili, thyme and curry leaves and stir fry for 2-3 minutes. Mix the curry powder with little water and add in the pan, stir well and add more water to prevent it to dry off. Add the octopus pieces and season with salt. Add water to allow the octopus to cook. Cover and cook for about 30 minutes. Add the crushed tomatoes and cover and cook until octopus becomes tender(check at various interval and add water if required). Turn off the heat and garnish with finely chopped coriander leaves and spring onions.
Serve with farata, tomato salad and cucumber salad.