Octopus curry

Method

Clean the octopus thoroughly under running water, removing the head and ink sac, then blanch in boiling salted water for 45 minutes until tender. Cut into bite-sized pieces. Heat oil in a large pot and fry finely chopped onions, garlic and ginger until golden. Add curry powder and turmeric, stirring constantly for one minute to release the spices. Add the octopus pieces and stir well to coat, then add the blanched and crushed tomatoes, chilli peppers, salt and pepper. Pour in the coconut milk and water, bring to a simmer and cook uncovered for 30-40 minutes until the sauce has reduced and thickened slightly. Taste and adjust seasoning before serving hot with rice or bread.