About
Seychelles octopus curry is a beloved dish that captures the essence of Creole cuisine in the islands. The dish is a delightful blend of tender octopus cooked in a rich, aromatic curry sauce, reflecting the Seychelles' vibrant cultural influences from Africa, India, and France.
Historically, seafood has always been central to the Seychellois diet, with octopus (locally known as "zourit") being a prized catch due to its flavor and texture. The curry itself, infused with coconut milk, turmeric, ginger, and other spices, showcases the island's love for bold, comforting flavors.
This dish is often enjoyed with rice or bread, making it a hearty and satisfying meal that brings together the best of Seychelles' natural bounty and culinary traditions. Perfect for those seeking a taste of island life, Seychelles octopus curry is a dish that embodies the warmth and richness of Creole culture.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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INGREDIENTS
For the Octopus:
1 large octopus (about 2-3 pounds), cleaned, boiled and cut into bite-sized pieces
For the Curry:
2 tablespoons vegetable oil
2 cinammon sticks
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, minced
2-3 curry leaves (optional, for added flavor)
2 tablespoons roasted curry powder
1 teaspoon turmeric powder
1 teaspoon paprika (optional, for color)
1-2 green chilies, chopped (adjust to taste)
1 can (13.5 oz) coconut milk
1/2 cup water or fish stock
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
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Instructions
A unique take on an Eastern African curry.
Click here for video recipe and story on Instagram
Cook the Octopus:
In a large pot, bring water to a boil. Add the octopus and simmer for about 30-40 minutes, or until the octopus is tender. Drain and set aside.
Once no longer hot, cut into bite sized pieces.
Make the Curry:
In a large pan or pot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until soft and golden brown.
Stir in the garlic, ginger, and curry leaves (if using) and cook for another 2-3 minutes until fragrant.
Add the curry powder, turmeric, cinnamon stick and paprika, and stir well to coat the onions and spices.
Add the chopped green chilies and sauté for another minute.
Combine the Octopus and Curry Sauce:
Add the cooked octopus to the pan, stirring to coat it with the spice mixture. Get some nice color on the octopus
Pour in the coconut milk and water or fish stock. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, allowing the flavors to meld.
Season and Finish:
Season the curry with salt, pepper, and lime juice to taste.
Simmer for another 5 minutes to let the flavors develop.
Serve:
Garnish with freshly chopped cilantro.
Serve the octopus curry hot with steamed rice, bread, or a side of your choice.
