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Kari Zourit

Name: Kari Zourit
Prep time: PT30 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 45 minutes
Yield: 4
Cuisine: Seychelles
Ingredients: 1 kg Octopus (cleaned and cut into bite-sized pieces); 400 ml Coconut milk (full-fat); 1 medium Eggplant (diced); 2 medium Onion (finely chopped); 4 cloves Garlic cloves (minced); 1 inch Fresh ginger (grated); 2 tablespoons Curry powder; 1 teaspoon Turmeric powder; 2 undefined Cinnamon sticks; 2 undefined Cardamom pods; 1 teaspoon Saffron (optional, for color and flavor); 0.5 teaspoon Chili powder (or to taste); 2 tablespoons Vegetable oil; undefined undefined Salt (to taste); undefined undefined Black pepper (to taste); undefined undefined Fresh cilantro (for garnish)

Octopus Curry

A rich and creamy Seychellois curry made with tender octopus, simmered in coconut milk with a fragrant blend of spices. This dish is a beloved Creole classic, reflecting the islands' diverse cultural influences.

準備時間30 minutes

調理時間1 hour 15 minutes

合計時間1 hour 45 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Boil the octopus in salted water until tender (about 45-60 minutes, or until a knife easily pierces the flesh). Drain, cool slightly, and cut into bite-sized pieces.
2
Heat vegetable oil in a large saucepan or pot over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes.
3
Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
4
Stir in the curry powder, turmeric powder, chili powder, cinnamon sticks, and cardamom pods. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
5
Add the cut octopus pieces to the pot and stir to coat them with the spice mixture. Cook for about 5 minutes.
6
Add the diced eggplant and diced tomatoes (if using) to the pot. Stir gently.
7
Pour in the coconut milk, ensuring all ingredients are covered. Season with salt and pepper to taste.
8
Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the eggplant is tender and the sauce has thickened. Stir occasionally.
9
If using saffron, stir it in during the last 5 minutes of cooking.
10
Remove cinnamon sticks before serving. Garnish with fresh cilantro. Serve hot with steamed rice.

調理履歴を記録する

💡 プロのコツ

✓For extra tender octopus, you can freeze it overnight before cooking, or beat it against a rock or with a stick to tenderize the flesh.
✓If you can't find fresh octopus, frozen octopus can be used. Ensure it is completely thawed before cooking.
✓Adjust the chili powder to your preferred level of spice.
✓Some recipes suggest boiling the octopus with unripe papaya to help tenderize it, as the enzymes in papaya can act as a natural meat tenderizer.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

If octopus is unavailable, you can substitute with firm white fish or calamari.
Some variations include adding diced tomatoes or green chilies for extra flavor and heat.