Octopus & Eggplant Curry

How to make an Octopus & Eggplant Curry.

INGREDIENTS: Serves 4

  • 2½ lbs eggplant
  • 2 Tbsp salt
  • 1½ lb octopus, cleaned
  • 6 Tbsp coconut oil
  • 4 onions, quartered
  • 1 Tbsp black pepper
  • 1 tsp turmeric
  • 2 Tbsp Mauritian Masalé or other curry powder
  • ½ tsp cinnamon
  • Chilli flakes, to taste
  • 6 cloves garlic, chopped
  • 2 Tbsp ginger, chopped
  • 2 cups coconut milk
  • Salt to taste

METHOD:

  1. Cube the eggplants.
  2. Place in a bowl with salt.
  3. Mix well and let stand 15 minutes to remove water.
  4. Preheat oven to 350°F.
  5. Wash and then chop octopus into 1-inch pieces.
  6. Heat an ovenproof pot on medium.
  7. Add coconut oil and onions, then cook until golden, 3-4 minutes.
  8. Grind spices and add to the pot with the octopus, garlic, and ginger.
  9. Sauté for 5 minutes.
  10. Rinse the cubed eggplants in running water and squeeze out as much juice as possible forcefully with your hands.
  11. Add to the pot with coconut milk.
  12. Cover and cook until steam escapes from under the lid.
  13. Place on the center rack of the oven and cook for 1½ hours.
  14. Let stand for 30 minutes.
  15. Taste and salt if needed.
  16. Serve and enjoy!
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