Cari Bernique | FoodieAtlas

Ingredients

2 lbs (900 g) octopus, cleaned and cut into bite-sized pieces
2 tablespoons vegetable oil or coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 large tomatoes, chopped
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 can (400 ml) coconut milk
1 cup water or fish broth
2-3 fresh curry leaves (optional)
Fresh cilantro or parsley, chopped (for garnish)
Lime or lemon wedges (for serving)

Instructions

Prepare the Octopus

If the octopus is not already cleaned, remove the head and beak, then rinse thoroughly under cold water.

Cut the octopus into bite-sized pieces and set aside.

Sauté the Aromatics

In a large pot or Dutch oven, heat the vegetable oil or coconut oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the Spices and Tomatoes

Stir in the curry powder, turmeric powder, ground cumin, ground coriander, paprika, and ground black pepper. Cook for another 2 minutes, stirring frequently.

Add the chopped tomatoes and cook until they begin to soften and break down, about 5 minutes.

Cook the Octopus

Add the octopus pieces to the pot and stir to coat them with the spice mixture.

Pour in the coconut milk and water or fish broth, and add the curry leaves (if using).

Bring the mixture to a simmer.

Simmer the Curry

Reduce the heat to low, cover, and let the curry simmer for about 45 minutes to 1 hour, or until the octopus is tender and the flavors are well melded. Stir occasionally and add more water or broth if needed to maintain a good consistency.

Season and Serve

Taste the curry and adjust the salt as needed.