Char-Grilled Coconut Octopus
Author: Kiran Jethwa
Recipe type: Char-grilled Octopus in a Swahili Coconut Curry
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 2
I travelled to Che-chale in the Coastal region in Kenya to film Tales of the bush larder. The highlight for me here was definitely spearing an octopus. The conditions were very difficult and we spent an awfully long time trying to find one. It was very tiring and very hard work. The reward of catching a beautiful octopus at the end of it all was extremely satisfying. By Char-Grilling the Octopus first you impart a wonderful smokiness to the flesh of the 8-legged beauty. It is then slow cooked to ensure it beautiful and tender- a winner of a dish!
Ingredients
- • 1 large cleaned octopus
- • 500ml corn oil
- • 500ml fresh coconut cream
- • 1 tsp cinnamon bark
- • ½ tsp cloves
- • ½ tsp whole black pepper corns
- • 1 tsp cardamom pods
- • 1 star anise
- • 2 large red onions finely chopped
- • 4 cloves crushed garlic
- • 2 finely chopped green chilies
- • 3 tsp crushed ginger
- • 1 tsp turmeric powder
- • 2 tsp curry powder
- • 1 bunch of fresh coriander chopped
Instructions
- Cover the octopus liberally in half the corn oil. Place it on a hot charcoal grill and cover with a metal tray. This will cause the flames to really jump up and char the octopus. This is exactly what you want to impart the smoked BBQ flavor onto the octopus. Remove after 5 minutes when the octopus has changed colour to a lovely pink. Set aside.
- Add more corn oil to the bottom of a large pot and add the cloves, star anise, cardamom, cinnamon and black pepper. Fry them off till they flavor the oil
- Then add the onions and cover. Fry the onions till soft
- Add to this the curry powder, garlic, chilies and ginger and fry for a further 2 minutes
- Add the coconut cream and the octopus and cook for a further 45 minutes till the octopus is soft
- Season to taste and add the fresh coriander to serve
