Kari Zourit (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.
🧂 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 Cinnamon sticks
- 2 Cardamom pods
- 1 teaspoon Saffron(optional, for color and flavor)
- 0.5 teaspoon Chili powder(or to taste)
- 2 tablespoons Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- Fresh cilantro(for garnish)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.