Things You’ll Need:
One large octopus, approximately 3lbs.
1lb of tomatoes, finely chopped
3 tbsp hot curry powder
1 onion finely chopped
1 tbsp crushed garlic
1 tbsp crushed ginger
1/2 tsp ground black pepper
1/2 tsp ground cloves
3 tbsp vegetable oil
1/2 tsp salt
Step 1:
Clean the octopus under running water and remove the ink sac. Scrub
it with a brush if you have one.
Step 2:
Throw the octopus into a frying pan without any oil. Let it cook in
all the water it releases. Stir it around to prevent burning. Cook
for 15-20 minutes, or until it turns pink.
Step 3:
Remove the octopus and keep the juice for later. Cut the octopus
into bite-sized pieces
Step 4:
Heat up 3 tablespoons of vegetable oil over high heat. Add the
chopped onion, crushed garlic & crushed ginger. Lower the heat
once it releases the fragrant aroma.
Step 5:
Add the tomatoes, and stir until the sauce is well blended.
Step 6:
Add the curry powder and stir well for 5 minutes. Add salt to
taste.
Step 7:
Add the octopus pieces and the juice you retained from cooking it.
Stir occasionally for about 20 minutes, making sure all the pieces
are covered in the curry.
Step 8:
Once that is done, transfer to a serving bowl and serve with
jasmine rice.
