Curried EkeOctopus Curry

Name: Curried Eke (Octopus Curry)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 800 g Octopus (cut into bite-size pieces); 200 g Onion (chopped); 15 g Garlic (minced); 10 g Curry Powder; 400 ml Coconut Milk; 30 ml Coconut Oil; 8 g Salt; 600 ml Water; 300 g White Rice (rinsed); 600 ml Water

Octopus simmered until tender in a mild coconut curry is a classic island-style seafood dish. The sauce is fragrant rather than fiery, allowing the sweet, briny flavor of the octopus to stay at the center.

Prep

25m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

766kcal

Calories

39g

Protein

34g

Fat

77g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Curry

800g
Octopus (cut into bite-size pieces)
200g
Onion (chopped)
15g
Garlic (minced)
10g
Curry Powder
400ml
Coconut Milk
30ml
Coconut Oil
8g
Salt
600ml
Water

Rice

300g
White Rice (rinsed)
600ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Put the octopus and cooking water in a pot. Bring to a boil, then simmer until tender. Drain and cut into bite-size pieces.
02
Drain the octopus and set it aside.
03
Return the pot to the heat, add the coconut oil, and cook the onion until softened.
04
Stir in the garlic and curry powder and cook briefly until fragrant.
05
Add the octopus back to the pot, pour in the coconut milk, season with the salt, and simmer until the sauce thickens and the octopus is fully tender.
06
Place the white rice and the water in a separate pot and cook until the grains are tender and the liquid is absorbed.
07
Serve the curried octopus over the rice.

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