From The Flavours of Creole Cuisine

A Seychelles Signature Dish

I have recently been to the stunning Seychelles, and 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 for.

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, recommendations on where to eat and what to eat while in Seychelles as well as other activities that you can do when there.  


This reduced curry is very creamy. 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…


  • 1 large Octopus, cleaned and ink sack removed (watch video below to learn how)
  • 1 cup fresh coconut milk or 1 can coconut milk
  • 1 sprig fresh curry leaves
  • 2 large fresh cinnamon Leaves
  • Fresh thyme
  • 1 tbsp mild Creole curry powder (or the available yellow 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

PS cleaning an octopus could be a bit of a messy business. But it is worth the effort, because octopus meat is delicious and its texture is very unique, when cooked right. I have included for you a video for how to clean an octopus, just be warned it is not for the squeamish!

Clean the Octopus and beat 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 curry had boiled add the ginger and garlic to the saucepan. Check and adjust seasoning if necessary. Reduce heat and simmer until reduced and done.

Serve with Creole or Coconut Rice, alongside Papaya Chutney and Creole Chilli Relish for an excellent extra kick!


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What about you, 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 :))

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