1 large Octopus – cleaned and ink sack removed
2 cups of fresh Coconut Milk or 1 can coconut milk
1 spring fresh curry leaves
2 large fresh or dry cinnamon Leaves
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
Ready to cook!
Clean the Octopus and hound with a rolling-pin to tenderise. Roughly chop into chunks in the desired size.
Boil the octopus, in salted water, to tenderise further (about 10 minutes).
When tender, drain and discard the water
Use a large saucepan and drizzle some coconut oil in and add the cooked Octopus. Place over medium heat and toss to coat the octopus with the oil.
Add the spices in with 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.
Crush the peeled ginger and garlic together. Once the curry had boiled add the ginger and garlic to the mixture.
Reduce heat and simmer till the liquid is reduced. (make sure it does not dry up)
Serve with rice.