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.

Poulpe Au Curry De Mangue (octopus And Mango Curry)

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

  1. 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.
  2. Add the curry powder to the pot and stir for 1-2 minutes to toast the spices.
  3. Add the octopus pieces to the pot and cook for 5 minutes, stirring occasionally.
  4. 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.
  5. 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