Most of Seychelles’ visitors fall in love with is the food. And there is a simple reason for that – From freshly caught fish, to locally grown fruit, from spicy curries to sweet fried bananas, there is something here for every taste bud and palate.
The curry is a dish that every Seychellois adores. This could be something to do with the history of the islands – electricity arrived late – so spices were used as a preservative. Whatever the reason, curry, often based around massala spices, hot chilies and lots of freshly made coconut cream, is a staple.
Here is a delicious Curry Recipe that you will surely enjoy this delicious dish at home. If you have difficulty finding the octopus at your fish shop, you can still try the recipe with calamari.
And when you’re passing on the island of Praslin in the Seychelles, be sure to go enjoy the original version in one of the many restaurants of the island.
– 1 kg of octopus
– 2 grated coconut or 1 liter of coconut milk
– 2 large eggplants cut into small cubes
– 3 tablespoons of saffron
– 1 teaspoon masala (you can add more if you want a spicier curry)
– 4 garlic cloves, finely grated.
– 1 small piece of ginger, finely grated.
– 5 whole cinnamon leaves
– 3 tablespoons oil
– Salt and pepper to taste.
If you want to try to extract the coconut milk directly from the coconut, here is how you should proceed.
– Cut the coconut in half and remove the white flesh. Cut into small pieces and put it in your blender.
– Once reduced, put it in a bowl and add water up to half of the amount of coconut. Let marinate for a few minutes.
– Take a small amount of coconut with your hands press the juice out of it. Whatever flows out is coconut milk you will need for your recipe.
Repeat until you have pressed all your coconut.
(If you do not have fresh coconut, you can still use canned coconut milk you will easily find in stores).
1. Cut your octopus into pieces (not too big) and boil until it is tender. To check for tenderness, insert a fork into the flesh of the octopus: cooking is complete once the fork penetrates easily.
2. In a pan, heat the oil. Then add the garlic, ginger, saffron, masala, cinnamon leaves, salt and pepper…
3. Add your pieces of octopus, briefly allow to fry
4. Slowly pour the coconut milk allowing all the ingredients to be soaked into the mixture. Coconut milk must virtually cover all the ingredients that are in your pan.
5. Cook over low heat for 15 minutes, taking care to turn from time to time in the saucepan so that the octopus does not stick …
6. Add the eggplant.
7. Turn gently with a wooden spoon. Allow to simmer for 5 minutes. The coconut milk should have reduced to a little less than half.
The dish is ready!
Serve the dish hot, with rice and a good pumpkin chutney.
Bon Appetit Biensure!