Octopus in Curry Sauce

Octopus is cooked in a light curry sauce with a blend of spices, aromatic leaves, fine herbs and tomatoes until soft and tender.


  1. 1 kg octopus
  2. 2 tomatoes, crushed
  3. 1 small onion, finely sliced
  4. 1 tablespoon garlic paste
  5. 1 tablespoon ginger paste
  6. 1 teaspoon thyme leaves
  7. 2-3 curry leaves
  8. 1 small chili, cut into halves(optional)
  9. 3 tablespoon curry powder
  10. 2 tablespoon finely chopped coriander leaves
  11. 2 tablespoon finely chopped spring onion
  12. 4 whole gloves
  13. Salt
  14. 2 tablespoon oil
  15. Water


  1. Clean the octopus and remove its ink bag
  2. Rub the octopus with flour and wash thoroughly
  3. Put the octopus in a large skillet, add 4 cloves, cover and cook on medium heat until the octopus turns to a pink color and softens
  4. Remove octopus, allow to cool and cut into bite sizes
  5. In a pan heat oil, add the sliced onions, chili, thyme and curry leaves and stir fry for 2-3 minutes
  6. Mix the curry powder with little water and add in the pan, stir well and add more water to prevent it to dry off
  7. Add the octopus pieces, salt and water
  8. Cover and cook until octopus is half done
  9. Add the crushed tomatoes and cover and cook until octopus become tender (check at various interval and add more water if necessary)
  10. Turn off the heat and garnish with finely chopped coriander leaves and spring onions

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