- 1 kg of octopus
- 2 christophines
- 1 onion
- 1 clove of garlic
- 1 piece of ginger
- 1 branch of curry leaf
- 150 g of tomato coulis
- 2 tablespoons of curry
- 1 tablespoon of turmeric
- salt and pepper
Wash the octopus and cook it in a large saucepan of salted water for 25 minutes. Once the octopus is cooked wash again in cold water and reserve.
Peel and cut the christophines in 8 and reserve. Chop the garlic and the ginger and set aside. Peel and slice the onion. Cut the octopus into pieces and set aside.
Heat a frying pan with a tablespoon of oil and fry the onions. Then add the curry leaves, garlic and ginger. Let cook for 2-3 minutes. Add the curry and turmeric and mix well. Once all starts to hang from the pan add the tomato coulis. Mix and simmer over medium heat for 5 minutes.
Add the octopus wich is cut into pieces, salt, pepper and half a glass of water. Mix and simmer over low heat for 15 minutes. Then add the christophine pieces and let cook another 15 minutes on low heat.
Serve with white rice and a green salad.