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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.

준비 시간30 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 45 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.