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 slice the onions. Slice the
chillies lengthwise. Quarter the garlic cloves lengthwise. Set aside.
Heat up 3 tablespoons of vegetable
oil in a deep thick bottom saucepan over medium to high heat. Add the
sliced onions, quartered garlic cloves, sliced chillies. Stir fry for 1
minute or until the onion slices are just cooked. Do not overcook. Add
the black mustard seed powder. Stir in. Add the turmeric powder and mix
in well. Reduce heat to medium low.
Add the octopus pieces and mix
well together until well coated with the turmeric. Cook for 2-3 minutes
or until the turmeric powder is cooked. Stir occasionally. Add the white
vinegar and stir into the mixture. Remove saucepan from heat. Allow the
vindaloo to sit for 1-2 hours at room temperature before serving, gently
stir mix occasionally. Better still, leave vindaloo in fridge overnight.
Gently mix well together and slightly warm up in microwave before
Serve on rice with black lentils
or bouillon brêdes. Also, very tasty when
eaten in fresh crusty bread.
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