👨‍🍳 作り方

1. 1

   Clean the octopus thoroughly, removing the ink sac. Rub the octopus with salt, cinnamon, and ground cloves. Boil the octopus in water for about 20 minutes until it turns pink. Drain and let it cool, then cut into bite-sized pieces.

2. 2

   In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

4. 4

   Stir in the curry powder, turmeric, and ground cloves. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Add the crushed tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down.

6. 6

   Pour in the coconut milk and bring the mixture to a simmer. Add the cut octopus pieces and salt to taste. If using, add the fresh chilies.

7. 7

   Cover the saucepan and let the curry simmer on low heat for about 20-25 minutes, or until the octopus is tender and the sauce has thickened slightly.

8. 8

   Garnish with fresh coriander before serving. Serve hot with steamed rice or couscous.