Octopus Curry (Mauritian)
The island octopus curry: ourite (octopus) curried with tomatoes, onions and curry leaves, a coastal Mauritian speciality — tenderised by patient cooking (or the old papaya trick). Ingredients: octopus, onions, tomatoes, garlic, ginger, curry powder, curry leaves, chiles, oil, lemon.
What it is
The island octopus curry: ourite (octopus) curried with tomatoes, onions and curry leaves, a coastal Mauritian speciality — tenderised by patient cooking (or the old papaya trick). Ingredients: octopus, onions, tomatoes, garlic, ginger, curry powder, curry leaves, chiles, oil, lemon. Recipe: 1) Clean and tenderise the octopus (simmer first). 2) Fry the curry base. 3) Add octopus; simmer until tender and the sauce rich. 4) Lemon over. Serve: with rice and dholl puri at seaside tables. Flavor: oceanic, spiced, firm-tender. History: Mauritius's lagoons supply ourite; the curry is the Creole-Indian meeting in one pot. See also: Rougaille, Dholl Puri.
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