Mauritian Octopus Curry (Cari Ourite) by @brendan_pang

1h35

5 servings

🦑

1 kg

Octopus

🫗

Neutral oil

🧅

1

Onion

🧄

1 tbsp

Garlic paste

🫚

1 tbsp

Ginger paste

🌿

Thyme

🍛

Curry leaves

🍛

4 tbsp

Curry powder

🍅

2

Tomatoes

🐚

240 ml

Octopus cooking liquid

🫘

240 ml

Butter beans

🧂

Salt

  1. Place
    • Octopus

    Place the cleaned octopus in a large pot with enough water to submerge it, cover and bring to a gentle simmer.

  2. Cook
    • Octopus

    Cook for 45-60 minutes, or until tender (larger octopus may take up to 90 minutes); check by inserting a knife into the thickest part of a tentacle, it should slide in easily.

  3. Cool
    • Octopus

    Remove from the heat and allow the octopus to cool in its cooking liquid for 15-30 minutes.

  4. Drain
    • Octopus

    Reserve 1 cup of the cooking liquid, then drain and cut the octopus into bite-sized pieces.

  5. Heat
    • Neutral oil

    Heat a little oil in a large pan or wok over medium heat.

  6. Add
    • Onion
    • Garlic paste
    • Ginger paste

    Add the onion, garlic and ginger, and saute until softened and fragrant.

  7. Add
    • Thyme
    • Curry powder

    Add the thyme, curry leaves and curry powder, and stir-fry for 30 seconds until fragrant.

  8. Add
    • Tomatoes

    Add the tomatoes and cook for 2-3 minutes until softened.

  9. Pour
    • Octopus cooking liquid

    Pour in the reserved octopus cooking liquid and stir to combine.

  10. Add
    • Octopus
    • Butter beans

    Add the cooked octopus and butter beans.

  11. Simmer

    Simmer gently for 10-15 minutes to allow the flavours to develop and the sauce to thicken.

  12. Season
    • Salt

    Season with salt to taste and serve hot with steamed rice or flatbread.

Mauritian Octopus Curry (Cari Ourite) by @brendan_pang

1h35

5 servings

🦑

1 kg

Octopus

🫗

Neutral oil

🧅

1

Onion

🧄

1 tbsp

Garlic paste

🫚

1 tbsp

Ginger paste

🌿

Thyme

🍛

Curry leaves

🍛

4 tbsp

Curry powder

🍅

2

Tomatoes

🐚

240 ml

Octopus cooking liquid

🫘

240 ml

Butter beans

🧂

Salt

Preparation Steps

  1. Step 1/12

    Place the cleaned octopus in a large pot with enough water to submerge it, cover and bring to a gentle simmer.

    🦑Octopus
    🍲Pot

  2. Step 2/12

    Cook for 45-60 minutes, or until tender (larger octopus may take up to 90 minutes); check by inserting a knife into the thickest part of a tentacle, it should slide in easily.

    🦑Octopus
    🍲Pot
    🔪Knife

  3. Step 3/12

    Remove from the heat and allow the octopus to cool in its cooking liquid for 15-30 minutes.

    🦑Octopus
    🍲Pot

  4. Step 4/12

    Reserve 1 cup of the cooking liquid, then drain and cut the octopus into bite-sized pieces.

    🦑Octopus
    🐚Octopus cooking liquid
    🔪Knife
    🪵Cutting board

  5. Step 5/12

    Heat a little oil in a large pan or wok over medium heat.

    🫗Neutral oil
    🍳Wok

  6. Step 6/12

    Add the onion, garlic and ginger, and saute until softened and fragrant.

    🧅Onion
    🧄Garlic paste
    🫚Ginger paste
    🍳Wok
    🥄Spoon

  7. Step 7/12

    Add the thyme, curry leaves and curry powder, and stir-fry for 30 seconds until fragrant.

    🌿Thyme
    🍛Curry leaves
    🍛Curry powder
    🍳Wok
    🥄Spoon

  8. Step 8/12

    Add the tomatoes and cook for 2-3 minutes until softened.

    🍅Tomatoes
    🍳Wok
    🥄Spoon

  9. Step 9/12

    Pour in the reserved octopus cooking liquid and stir to combine.

    🐚Octopus cooking liquid
    🍳Wok
    🥄Spoon

  10. Step 10/12

    Add the cooked octopus and butter beans.

    🦑Octopus
    🫘Butter beans
    🍳Wok
    🥄Spoon

  11. Step 11/12

    Simmer gently for 10-15 minutes to allow the flavours to develop and the sauce to thicken.

    🍳Wok
    🥄Spoon

  12. Step 12/12

    Season with salt to taste and serve hot with steamed rice or flatbread.

    🧂Salt
    🍳Wok
    🥄Spoon

Composition

Ingredients

Types

Seafood, Oil, Vegetables, Condiments, Herbs, Legumes, Spices

Ingredients

Octopus, Neutral oil, Onion, Garlic paste, Ginger paste, Thyme, Curry leaves, Curry powder, Tomatoes, Octopus cooking liquid, Butter beans, Salt

Notes

Octopus (1-1.5kg, cleaned), Neutral oil (for cooking), Onion (finely diced), Thyme (a few sprigs, fresh), Curry leaves (a few), Tomatoes (2-3, diced, or 1/2-1 cup tinned tomatoes as alternative), Butter beans (tinned, drained), Salt (to taste)

Allergens

Crustaceans, Molluscs

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, High-Protein, Low-Carb, soy-free, Sugar-Free, Gluten-Free

Calories

310 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 18g, Fat: 11g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 2.2mg, Potassium: 650mg, Sodium: 620mg, Selenium: 55µg, Magnesium: 60mg

Vitamins

Vitamin B12: 20µg, Vitamin C: 12mg, Vitamin A: 90µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Knife, Pot, Wok, Spoon, Cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Family Meal

Origin

Source

Platform

instagram

Original Creator

@brendan_pang

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Saucy

Flavors

Spiced, Savory, Umami, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 3-4 days (refrigerated in an airtight container), freezing : up to 2 months (freeze in an airtight container once fully cooled,thaw in the fridge before reheating), reheating : until piping hot throughout (reheat gently on the stove, adding a splash of water or stock if the sauce has thickened)