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Seychellois

Seychellois octopus curry

Non-vegetarian

Kari koko zourit

Tender octopus simmered in a fragrant coconut-milk curry with cinnamon, ginger and curry leaves, the best-known dish of the Seychelles.

Seychellois octopus curry is a Seychellois curry from Seychelles, ready in about 1 hour 40 minutes and made with octopus, curry powder and coconut milk. It serves 4 and is rated intermediate to cook.

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Prep
20 min
Cook
1 h 20 min
Total
1 h 40 min
Serves
4
Level
Intermediate
Calories
477

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Put the octopus (opens in a new tab) in a pot of unsalted water, bring to a simmer and cook gently until a knife slides easily into the thickest part of a tentacle. Drain, cool slightly and cut into bite-sized pieces.

    Food safety: Keep raw seafood chilled until cooking and use within a day of purchase.

  2. Step 2

    Heat the oil and fry the onion (opens in a new tab) until golden. Add garlic (opens in a new tab), ginger, curry powder (opens in a new tab), turmeric (opens in a new tab), cinnamon (opens in a new tab) and curry leaves (opens in a new tab) and stir for a minute without burning.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the tomato (opens in a new tab) and cook until soft, then add the octopus (opens in a new tab) and stir to coat in the spices.

    • 5 min
    • medium heat

  4. Step 4

    Pour in the coconut milk (opens in a new tab) with the salt and chilli and simmer gently, uncovered, until the sauce is thick and glossy.

    • 15 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  5. Step 5

    Remove the cinnamon (opens in a new tab) stick and serve with rice.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Seychelles · Well documentedMore food from Seychelles
    Dish
    Lunch · Dinner · Curries · Main courses
    Cooking method
    Boiled, Simmered
    Taste
    aromatic / warmly spiced, creamy, savoury, spicy (chilli heat)
    Diet
    Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
    All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
    Without the optional extras: Whole-food focused, Paleo-styleWorked out from the ingredients. How labels work
    Good for
    One-pot
    Cook more with
    Octopus · Curry powder · Coconut milk · Coconut oil · Onion · Garlic
    Techniques
    Boiling · Simmering

    Allergens

    • Contains: Molluscsfrom octopus
    • May contain: Mustardfrom curry powder
    • May contain: Celeryfrom curry powder

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    477 kcal per serving

    Calculated

    1 serving ≈ 401 g · recipe makes 4

    Where the energy comes from

    • Protein 30%
    • Carbohydrate 13%
    • Fat 57%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy477 kcal119 kcal
    Protein36.9 g9.2 g
    Carbohydrate16 g4 g
    Net carbohydrate——
    Sugars——
    Added sugars0 g0 g
    Fibre——
    Fat30.6 g7.6 g
    Saturated fat24.7 g6.2 g
    Trans fat——
    Cholesterol108 mg27 mg
    Sodium1118 mg279 mg
    Salt equivalent2.8 g0.7 g
    Vitamins & minerals per serving
    Potassium
    1194 mg
    Calcium
    179 mg
    Iron
    16.3 mg
    Magnesium
    130 mg
    Vitamin A (RAE)
    114 µg
    Vitamin C
    20 mg
    Vitamin D
    0 µg
    Vitamin B12
    45 µg
    Folate (DFE)
    62 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: curry leaves, green chilli, long-grain white rice.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Frozen octopus is often more tender than fresh, because freezing breaks down the fibres.

    Common mistakes

    • Boiling octopus hard makes it rubbery; keep it at a lazy simmer.

    Serve with

    • Serve with rice, a green papaya chutney and a squeeze of lime.

    Storage

    • Keeps 2 days in the fridge.

    Reheating

    • Reheat gently; boiling toughens the octopus.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 3, 5

    Masalas in this recipe

    Make the masala first, then come back to finish the dish.

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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