Poulpe Au Curry De Noix De Coco (octopus Coconut Curry)
Poulpe au Curry de Noix de Coco, or Octopus Coconut Curry, is a traditional dish from Wallis and Futuna cuisine. This flavorful and aromatic dish combines tender octopus with creamy coconut curry, creating a delightful culinary experience.
Ingredients
- 1 kg 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
- 400ml coconut milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated 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, turmeric, and cumin, and cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the octopus pieces and season with salt and pepper. Cover and simmer for 1 hour, or until the octopus is tender.
- Garnish with fresh cilantro before serving.
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
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Saucepan Grater
Serving suggestions
Serving Suggestions: Poulpe au Curry de Noix de Coco is best served over steamed rice or with crusty bread to soak up the delicious coconut curry sauce.
Tips & tricks
Tips: Be sure to simmer the octopus gently to ensure it becomes tender without becoming tough. Adjust the level of spiciness by adding more or less curry powder according to your preference.
Cost
$25