Kari Zourit (Seychellois Octopus Curry)

Ingredients

• 2 lbs octopus, cleaned and cut into chunks
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 cinnamon stick
• 10 fresh curry leaves
• 1 eggplant, cut into cubes
• 2 green chilies, slit lengthwise
• 2 cups coconut milk
• Juice of 1 lime
• Salt to taste
• Cooked rice, for serving

Before you cook

• Cut the cleaned octopus into bite-sized chunks.
• Cube the eggplant and chop the onion, garlic and ginger.

Steps

1. Bring a large pot of water to a boil and add the octopus.
2. Boil the octopus for 25 minutes, until tender, then drain and set aside.
3. Heat the oil in a large pot over medium heat.
4. Add the onion and cook until soft, about 5 minutes.
5. Stir in the garlic and ginger and cook for 1 minute.
6. Add the curry powder, turmeric, cinnamon stick and curry leaves and stir for 1 minute.
7. Add the boiled octopus and stir to coat it in the spices.
8. Stir in the eggplant and green chilies.
9. Pour in the coconut milk and bring to a gentle simmer.
10. Cover and simmer for 25 minutes, until the eggplant is soft and the sauce has thickened slightly.
11. Season with salt and stir in the lime juice.
12. Remove the cinnamon stick before serving.
13. Serve hot over rice.