Kari Koko ZouritOctopus Coconut Curry
Kari koko zourit is Seychellois Creole octopus curry with coconut milk and spices. The octopus is cooked slowly until tender before the sauce is reduced to a coating consistency.
Prep
30m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Curry
- 0.9kgOctopus (cleaned and cut into large pieces)
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 20gFresh Ginger (crushed)
- 12gCurry Powder
- 4gTurmeric Powder
- 40gTomato Paste
- 600mlCoconut Milk
- 30mlVegetable Oil
- 10gSalt
- 2gBlack Pepper
- 30mlLime Juice
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the octopus in a heavy pot over medium-low heat and cover. Cook in its own released liquid until it begins to tenderize.
- 02
Uncover and let excess liquid reduce, then add the vegetable oil and onion and cook until softened.
- 03
Stir in the garlic and fresh ginger, then add the curry powder, turmeric powder, and tomato paste.
- 04
Pour in the coconut milk, cover, and simmer gently until the octopus is very tender.
- 05
Season with the salt, black pepper, and lime juice and simmer uncovered until the sauce coats the octopus.
- 06
Cook the white rice with the water and salt until tender.
- 07
Serve the curry over the rice.
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