3 tablespoons curry powder
hot or mild to your preference
1 medium onion
1 tablespoon crushed
1 tablespoon chopped thyme
2 tablespoons roughly
chopped curry leaves
small bunch of coriander
ground black pepper
1/2 teaspoon ground cloves
3 tablespoons vegetable
optional-finely sliced red
or green chillies to taste
salt to taste
Clean the octopus and carefully
remove the ink sac. Rub with white flour to thoroughly clean the octopus
and wash in running water.
Heat up a deep thick bottom saucepan over high heat.
When the saucepan becomes very hot, using a pair of tongs lower the
octopus into the saucepan. Allow the octopus to contract, lift it out of
the pan and lower again. Do this three to four times. The contraction of
the octopus will break the muscle tissues within and tenderise the
octopus. Add the ground black pepper and ground
cloves. Leave the octopus in the pan and move around occasionally to prevent burning. Cook
for 15 to 20 minutes and allow to simmer until the octopus is thoroughly
cooked to a pink colour and tender, with the juice almost all evaporated. Retain
the remaining juice for later use. Do not overcook. Overcooking will
toughen the octopus.
Remove the cooked octopus and
allow to cool. Cut into bite sizes or according to your preference for
Finely chop the coriander stalks
and add to the chopped curry leaves Put aside.
Coarsely chop the coriander
leaves. Put aside.
Heat up 3 tablespoons of vegetable
oil in a deep thick bottom saucepan over high heat. Add the chopped
onion, crushed garlic, crushed ginger and thyme leaves. Cook until the
onion pieces are cooked and turn transparent. Stir occasionally to
ensure even cooking. Add crushed tomatoes and stir in with the cooked
onion pieces. Reduce heat to medium high. Allow to simmer for 20-25
minutes or until tomato sauce is well blended and cooked. Stir
occasionally to prevent the sauce from burning. If necessary, add some
hot water to stop sauce from thickening. Cook the sauce to your
preference. If you like a lot of curry sauce, add some hot water, but
not too much.
Add 3 tablespoons of curry powder
and stir in. Mix well. Allow to cook for 5-10 minutes or until the curry
powder is cooked and well blended into the tomato sauce. Stir at
intervals to prevent sauce from burning. Add the chopped curry leaves
and chopped coriander stalks. Add half the roughly chopped coriander
leaves. Stir well into the curry sauce. Cook until the curry sauce
separates from the saucepan when stirred. Add salt to taste.
Add the octopus pieces. Mix well
and add the reserved octopus juice. Stir in the octopus pieces until
well seasoned with the curry sauce. Add 1/4 to 1/2 cup of hot water. Mix
well together. Allow to simmer on low heat, stirring occasionally for
20-30 minutes or until the octopus pieces are well blended with the
curry sauce. Do not overcook. You can adjust the sauce to your
preference by either mixing in some hot water and cooking for a few
minutes or thicken the sauce by simmering over low heat.
Transfer into a warm serving dish.
Sprinkle with the remaining coarsely chopped coriander leaves.
Eat with rice accompanied with a
tomato chutney or cucumber / chilli salad or watercress salad.
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