Seychelles creamy Octopus Curry with Coconut

Seychelles Octopus Curry with Coconut Recipe

Seychelles creamy Octopus Curry with Coconut

This all-time favorite Seychelles traditional main dish is definitely one of the tastiest curries I've ever had. Everyone in the Seychelles seems to love Coconut Octopus Curry, you can find it almost all over Mahè and its neighboring islands. The rich and creamy curry truly reflects the fusion of cultural backgrounds that live together in this island nation. Originally the Creole dish Octopus Curry came from Praslin island, you can find the tasty curry in almost every restaurant there. The rich and creamy Octopus Curry sauce ist best enjoyed with some rice - ideally fragrant saffron rice. If octopus is not available where you shop, you can also use white fish in chunks or use calamari instead.  Find the authentic recipe here!

Creole Octopus Curry with Coconut

Ingredients for 4 servings:

  • 500 gramms fresh or frozed octopus 
  • 1 liter coconut milk
  • 2 eggplants peeled and cut into small cubes
  • 15 gramms of saffron
  • 2 cardamom pods
  • 1 spoonful garam masala to taste
  • 4 cloves of garlic chopped
  • 4 cm ginger finely grated
  • 3 sticks cinnamon + 1 pinch extra for the sauce
  • 1 large spoon of butter
  • 1 large spoon of coconut oil
  • Salt and pepper to taste.

Let's get that Octopus Curry cooking!
  1. Cut your octopus into chunky pieces and put into a salted pot of water- Boil it until it is soft and tender. To check if its ready and tender, insert a fork into the octopus, when its ready, the fork goes in easily.

  2. Take a pot and heat your coconut oil in it. Then add garlic, ginger, cardamom saffron, masala, cinnamon sticks, salt and pepper. Stir it all together and be careful not to burn the garlic and ginger.

  3. Add your pieces of octopus, and butter. Then fry for another little while.

  4. Pour in your the coconut milk over the other ingredients and make sure they are all covered.

  5. Cook over low heat for about 15 minutes, stirring occasionally.

  6. Add the eggplant and stir gently while the curry simmers for another 5 minutes. The coconut milk should have reduced a bit and gotten creamy.
  7. Serve hot with steaming white or saffron rice on the side.


Bon Appetit!

Seychelles Octopus Curry Recipe Travel and Treasures
Seychelles Octopus Curry Recipe Travel and Treasures