Octopus Vindaye
A Mauritian classic, octopus is cooked in a curry based on mustard, turmeric, garlic and chilli and garnished with crunchy onions picked in vinegar.
Ingredients
- 1.5 kg octopus
- 2 tablespoons garlic paste
- 2 tablespoons freshly ground mustard seeds
- 1 tablespoon turmeric powder
- 3 medium onions, sliced
- 10 small green chilies, sliced
- 4 gloves
- 1/2 cup flour
- Salt to taste
- Pepper to taste
- 4 tablespoons white vinegar
- 4 tablespoons oil
Instructions
- Clean the octopus and remove the ink bag
- Rub the octopus with flour and wash thoroughly
- 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 is completely soft
- Remove octopus, allow to cool and cut into bite sizes
- Marinate the onion in vinegar for 15 minutes
- Heat oil in a pan (low heat)
- Add the turmeric powder, ground mustard seed, garlic paste and keep stirring
- Turn off the heat and combine the octopus with the spices.
- Add the onions and the sliced chilies and mix well
- Add salt to taste
- Allow to cool and serve. It can be stored in a jar in the fridge for longer use