Entree: Marshall Islands – Octopus Curry (Braised octopus in a fragrant coconut curry sauce with island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) whole octopus, cleaned (about 2 lb/900 g usable)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14–16 g) mild curry powder
- 1 tsp (3 g) ground turmeric
- 1 small fresh red chili, seeded and sliced, optional
- 1 can (14 fl oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) water or light fish broth (reserved from simmering if preferred)
- 1 tbsp (15 g) tomato paste (optional for body)
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) salt, to taste
- 1 tsp (4 g) granulated sugar
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- 1 1/2 cups (300 g) jasmine rice, uncooked, for serving

Instructions

1. Bring a large pot of water to a simmer. Add the whole octopus and 1/2 of the onion (if desired), a few peppercorns and a bay leaf, then simmer gently, covered, until the octopus is tender when pierced with a knife, 40–60 minutes depending on size. Reserve 1 cup (240 ml) of the cooking liquid, then remove octopus and let cool slightly.
2. While octopus is cooling, cook rice according to package instructions so it is ready when the curry is finished.
3. Slice the cooled octopus into bite-sized pieces. Toss with 1 tbsp (15 ml) lime juice and set aside.
4. Heat the coconut oil in a large skillet or saucepan over medium heat. Add the remaining chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic, ginger and sliced chili and cook 1 minute until aromatic.
5. Stir in the curry powder and turmeric and cook 30 seconds to bloom the spices. Add the tomato paste if using and stir to combine.
6. Pour in the coconut milk and reserved 1 cup (240 ml) cooking liquid or water. Bring to a gentle simmer, then add the sliced octopus. Simmer gently 10–15 minutes so the octopus absorbs the curry flavors and the sauce thickens slightly.
7. Season with fish sauce or salt and sugar, tasting and adjusting as needed. If sauce is too thin, simmer uncovered a few minutes longer; if too thick, add a splash of water.
8. Remove from heat, stir in half the chopped cilantro, and serve the octopus curry over jasmine rice. Garnish with remaining cilantro.