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Recipe-1 › Curries of the world › Octopus curry

Mahé, Seychelles

Octopus curry (Kari zourit)

The Creole octopus curry of the Seychelles: tenderised octopus simmered in coconut milk with curry powder, garlic and ginger.

Octopus curry
Same steps, different flavour base Medium

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Octopus curry. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Octopus curry

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 800 g Octopus, boiled until tender and cut in pieces.

From the base recipe

  • 2 Onions
  • 1 Green chillies
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • ¼ tsp Turmeric
  • 1 tsp · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Octopus curry

  • 400 ml Coconut milk
  • 2 tbsp Curry powder (masala)
  • 4 · 2 cm Garlic and ginger
  • 2 sprigs Thyme
  • optional Aubergine (optional)

Leave out

  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Octopus curry: do thisChop the onions and one chilli.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Octopus curry: do thisFry with garlic, ginger and thyme.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Octopus curry: do thisBoil the octopus 45–60 minutes until tender, then cut it.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Octopus curry: do thisAdd the octopus.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Octopus curry: do thisAdd curry powder and a little turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Octopus curry: do thisAdd coconut milk.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Octopus curry: do thisSimmer 15–20 minutes until thick.

Serve: With rice and chutneys.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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