How to Make Octopus Curry

Octopus is very tasty once you get past the texture and the image. If you love calamari, there's no reason not to give octopus a try. Here's an eclectic dish for the experimentative.

Instructions

Difficulty: Moderate

Things You’ll Need:

• One large octopus, approximately 3lbs.
• 1lb of tomatoes, finely chopped
• 3 tbsp hot curry powder
• 1 onion finely chopped
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1/2 tsp ground black pepper
• 1/2 tsp ground cloves
• 3 tbsp vegetable oil
• 1/2 tsp salt

1. Clean the octopus under running water and remove the ink sac. Scrub it with a brush if you have one.
2. Throw the octopus into a frying pan without any oil. Let it cook in all the water it releases. Stir it around to prevent burning. Cook for 15-20 minutes, or until it turns pink.
3. Remove the octopus and keep the juice for later. Cut the octopus into bite-sized pieces
4. Heat up 3 tablespoons of vegetable oil over high heat. Add the chopped onion, crushed garlic & crushed ginger. Lower the heat once it releases the fragrant aroma.
5. Add the tomatoes, and stir until the sauce is well blended.
6. Add the curry powder and stir well for 5 minutes. Add salt to taste.
7. Add the octopus pieces and the juice you retained from cooking it. Stir occasionally for about 20 minutes, making sure all the pieces are covered in the curry.
8. Once that is done, transfer to a serving bowl and serve with jasmine rice.

Tips & Warnings

• For more fragrance, add saffron.
• Do not overcook, the octopus will get too chewy.
• Tomatoes burn easily, so make sure you cook it in low heat.