Poulpe Au Curry De Noix De Coco (octopus And Coconut Milk Curry)
Poulpe au Curry de Noix de Coco, or Octopus and Coconut Milk Curry, is a traditional dish from Wallis and Futuna cuisine. This flavorful and aromatic curry is a perfect combination of tender octopus and creamy coconut milk, infused with a blend of exotic spices.
Ingredients
- 1 kg fresh octopus, cleaned and cut into pieces
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, diced
- 1 can (400ml) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the diced tomatoes and cook until they start to break down.
- Stir in the curry powder and turmeric, then add the octopus pieces to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and season with salt and pepper. Bring the curry to a gentle simmer, then cover and cook for 45-50 minutes, or until the octopus is tender.
- Once the octopus is cooked, adjust the seasoning if needed. Serve the Poulpe au Curry de Noix de Coco hot, garnished with fresh cilantro.
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
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Poulpe au Curry de Noix de Coco is best served with steamed rice or crusty bread to soak up the delicious curry sauce. A side of fresh green salad complements the dish perfectly.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a pinch of cayenne pepper to the curry.
Cost
$25