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.


  • 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


  1. Clean the octopus and remove the 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 is completely soft
  4. Remove octopus, allow to cool and cut into bite sizes
  5. Marinate the onion in vinegar for 15 minutes
  6. Heat oil in a pan (low heat)
  7. Add the turmeric powder, ground mustard seed, garlic paste and keep stirring
  8. Turn off the heat and combine the octopus with the spices.
  9. Add the onions and the sliced chilies and mix well
  10. Add salt to taste
  11. Allow to cool and serve. It can be stored in a jar in the fridge for longer use

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