Mauritian Octopus Curry - Cari Ourite
While you enjoy the beauty of Mauritius you should not miss an opportunity to bite into one of the delicacies of the island – Mauritian Octopus Curry. Its link with France, the Indian and Chinese influence, and the close proximity to Africa, clearly had an effect on Mauritian cuisine, that is able to showcase on a plate through spices and flavours this cultural blend. The octopus curry recipe comes originally from the Seychelles, where it is also their National dish, although the dish is well known in Mauritius and often served during festivities and at weekends. There are several variations of the curry, including the popular coconut and tomato ones.
Preparation & Cooking Time: 1h 45min
- 2 kg of Octopus
- 1 Teaspoon Ground Cloves
- 2 Teaspoons of Ground Cinnamon
- 4 Large Tomatoes Crushed or Diced
- 1 Large Onion Sliced or Diced
- 4 Garlic Cloves Finely Diced
- 1 Teaspoon of Minced Fresh Ginger or Ginger Paste
- 5–6 Curry Leaves (fresh or dried)
- 2 Tablespoon of Oil
- 2 Tablespoons of Curry Powder
- Fresh Coriander to garnish (optional)
- 2 Fresh Chillies (optional)
In the preparation, the octopus should be washed thoroughly and the hard centre should be removed. The remains should be rubbed with salt, cinnamon and ground cloves. The octopus is then heated in a deep thick saucepan over a high heat without any oil so that it can cook in its own juice and for about twenty minutes until it turns pink, then be allowed to cool.
Remove from the flame and drain. Cut the tentacles into small pieces, approximately 1–2 cm thick.
Place with the other ingredients in a saucepan, cover and cook on a medium to low heat for approximately 20 minutes.
Serve with steamed rice or couscous, garnished with fresh coriander to taste.