Entree: Cook Islands – Curried Octopus (Octopus simmered in a coconut curry with island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) octopus, cleaned and cut into 1/2-inch (1 cm) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 g) grated fresh ginger
- 1–2 tbsp (15–30 g) mild curry powder, adjust to taste
- 1/2 tsp (2.5 g) ground turmeric (optional)
- 1 medium tomato, chopped, about 5 oz (140 g) or 1/2 cup (120 g) canned tomatoes
- 1 can (13.5 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) water or fish stock
- 1 medium potato, peeled and cut into 1-inch (2.5 cm) cubes (about 8 oz / 225 g), optional for heartiness
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Tenderize octopus by simmering in a pot of water (just enough to cover) with a pinch of salt for 45–60 minutes until fork-tender; alternatively pressure cook 20–25 minutes. Drain and reserve.
2. In a heavy skillet or pot, heat the oil over medium heat. Add the chopped onion and cook until soft and starting to brown, about 6–8 minutes. Add the garlic and grated ginger and cook 1–2 minutes more.
3. Stir in the curry powder and turmeric and toast briefly for 30 seconds to bloom the spices. Add the chopped tomato and cook until it breaks down, 3–4 minutes.
4. Pour in the coconut milk and water or stock, bring to a simmer, and add the cubed potato if using. Cook until potatoes begin to soften, about 10 minutes.
5. Add the tender octopus pieces to the sauce, simmer gently 8–10 minutes to meld flavors and heat through. Season with salt, pepper, and lime juice.
6. Taste and adjust seasoning, garnish with chopped cilantro or parsley, and serve with steamed rice or boiled taro.