Pweza wa NaziOctopus in Coconut Curry
This coastal curry combines tender octopus with tomatoes, coconut milk, and warm spices for a rich, aromatic sauce. It is deeply savory and especially good served with rice for soaking up the curry.
Prep
25m
Cook
1h 25m
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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- 0.9kgOctopus (cleaned and cut into pieces)
- 1.2lWater
- 30mlVegetable Oil
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 20gFresh Ginger (crushed)
- 240gTomato (finely chopped)
- 8gCurry Powder
- 3gTurmeric Powder
- 500mlCoconut Milk
- 30mlLime Juice
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the octopus and water in a pot and simmer at 95°C (203°F) until the octopus is tender. Drain and set the octopus aside.
- 02
Heat the vegetable oil in a clean pot over medium heat.
- 03
Add the onion and cook until soft.
- 04
Stir in the garlic and fresh ginger and cook until fragrant.
- 05
Add the tomato and cook until it forms a thick base.
- 06
Stir in the curry powder, turmeric powder, salt, and black pepper.
- 07
Return the cooked octopus to the pot and stir so the pieces are coated in the spice mixture.
- 08
Pour in the coconut milk and simmer gently until the sauce thickens and clings to the octopus.
- 09
Finish with the lime juice and serve hot.
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