Creole octopus curry

Known for its exotic flavour and its unique texture, Octopus is considered as a delicacy and enjoyed as staple seafood all over the world. There are numerous ways one could prepare octopus and no matter how you cook it,the finished dish always ends up being succulent and delicious. Here is an Asian inspired octopus recipe from Berjaya Beau Vallon Bay Resort & Casino which you can easily prepare with a little bit of culinary know-how.

Ingredients

·        Octopus– Boiled and diced                               200gm

·        Egg Plant                      `                                     50gm

·        Ginger root                                                         10gm

·       Minced Garlic                                                      10gm

·        Minced Onions                                                    50gm

·        Minced Green hot chilli peppers                             5gm

·        Curry Leaves                                                         5gm

·        Cinnamon                                                             2gm

·        Curry Powder                                                      10gm

·        Cloves                                                                  2gm

·        Sunflower Oil                                                       30ml

·        Coconut Milk                                                     100ml

·        Table Salt to taste

·        A dash of Black Pepper

Method of Preparation

1.     Tenderise the octopus after cleaning by bashing it with a meat tenderizer or a rolling pin and roughly  cut into cubes as desired

2.     Add the cut octopus into a pot and boil it  in salted water for a duration of 8 to 12 minutes in order to further tenderise the meat. once tenderized, drain the chunks of octopus and keep them aside.

3.     Heat up the oil in a pan over medium flames and add the ginger, garlic, onions and cloves.

4.     Add in the cinnamon and curry leaves along with pepper, chillies and salt to taste.

5.     Mix in the curry powder and diced eggplant to the pan and cook for 4-6 minutes

6.     Put the partially cooked octopus and ½ of the coconut milk and bring the liquid to a subtle boil and let it simmer for 5-8 minutes

7.     Pour the remaining portion of the coconut milk and reduce the heat letting the liquid reduce and the ingredients to get thoroughly cooked.

8.     Serve the curry hot with a bowl of cooked rice. Yummm!