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| Villa Di Aldo |
I have recently been to Seychelles, and I had stayed at Villa Di Aldo in Takamaka - Mahe, where I met Karl, the villa's cook who is an extraordinary cook by all means. One of the many concoctions Karl had cooked for us is this succulent Octopus Curry, one of Seychelles signature dishes. Once you try this curry, you will definitely be making it often. It is also a very easy to follow recipe that you will want to bookmark and come back to.Follow this link to read the full account on my Culinary Trip to Seychelles. On the same link you will also find a review on the Villa, as well as recommendations on where to eat, what to eat while in Seychelles as well as other activities that you can do when there.
This curry is Creamy and reduced, the curry flavour was so well balanced against the creole rice, and the octopus was cooked to perfection. This is a luscious curry that will make you ask for more! The best thing about it, is that there was nothing in it that was not fresh. It was straight from the garden, and the octopus straight from the fisherman a block away from the Villa!
Karl has generously agreed to give me the recipe to share with you, and here it is with love from Takamaka- Mahe...
Karl's Creole Octopus Curry in Fresh Coconut Milk
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| Octopus Curry in Fresh Coconut Milk |
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| Fresh Cinnamon Leaves from Villa's Garden |
You Need
1 large Octopus, cleaned and ink sack removed
1 cup Fresh Coconut Milk or 1 can coconut milk
1 spring fresh curry leaves
2 large fresh cinnamon Leaves
Fresh Thyme
1 tbsp Mild Creole Curry Powder
2 tsp Saffron Powder
2 tsp Chili powder
1 1/2 tsp turmeric powder
1 inch fresh ginger
Salt & Black pepper to taste
Clean the Octopus and hound with a rolling pin to tenderise. Roughly chop into chunks or rounds in the desired size.Boil the octopus, in salted water, to further tenderise (about 10 minutes).
Drain, discard the water.
In a large saucepan, drizzle some coconut oil and add the cooked Octopus meat. Place over medium heat and toss to coat with the oil.
Sprinkle the the spices over the octopus, add the leaves and herbs and toss to coat.
Add the coconut milk (adjust quantity if necessary) and bring to a gentle boil.
Meanwhile Crush the peeled ginger and garlic together. Once the currry had boiled add the ginger and garlic to the saucepan. Check and adjust seasoning if necessary. Reduce heat and simmer till reduced and done.
Serve with Creole or Coconut Rice, alongside Papaya Chutney and Creole Chili Relish for an excellent extra kick!
Have you ever been on a trip that ended up offering way more than what you had bargained for? Have you ever traveled on a culinary quest? Share with us, we love to hear your stories :))
