Poulpe Au Curry De Mangue (octopus And Mango Curry)
Poulpe au Curry de Mangue, or Octopus and Mango Curry, is a traditional dish from Wallis and Futuna cuisine that combines the unique flavors of tender octopus and sweet mango in a fragrant curry sauce.
Ingredients
- 1 kg octopus, cleaned and cut into pieces
- 2 ripe mangoes, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red chili, sliced
- 2 tbsp curry powder
- 400ml coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and sliced red chili. Sauté until the onion is translucent.
- Add the curry powder to the pot and stir for 1-2 minutes to toast the spices.
- Add the octopus pieces to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and diced mangoes. Season with salt and pepper. Cover the pot and simmer for 1 hour, or until the octopus is tender.
- Once the octopus is cooked, adjust the seasoning if needed. Serve the Poulpe au Curry de Mangue hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 10g
Supplies
Large pot Stove Chopping board Knife Wooden spoon
Tools
Large pot Stove Chopping board Knife Wooden spoon
Serving suggestions
Serving suggestions: Serve the Poulpe au Curry de Mangue with a side of steamed rice and a fresh green salad.
Tips & tricks
Tips: Be sure to simmer the curry on low heat to allow the flavors to meld and the octopus to become tender.
Cost
$25