Stew
Cari Zourite (Octopus Curry)
About
A prized Creole seafood curry of Mauritius and Rodrigues, octopus simmered slow and long in a tomato and masala sauce with thyme and curry leaves until meltingly tender.
Equipment
- Heavy pot with lid
- Small bowl
- Wooden spoon
- Knife
Ingredients
Octopus, cleaned1 kg
Onions, chopped2 medium
Tomatoes, chopped3 medium
Garlic paste1.5 tbsp
Ginger paste1.5 tbsp
Mauritian curry powder (masala cari)3 tbsp
Ground turmeric0.5 tsp
Fresh thyme3 sprigs
Curry leaves1 sprig
Green chillies, slit2
Potatoes, quartered (optional)2 medium
Fresh coriander, chopped1 handful
Vegetable oil4 tbsp
Waterabout 500 ml
Saltto taste
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