Zanzibari octopus curry

Ingredients

• 800 gMollusks, octopus, common, raw
• 600 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
• 400 gTomatoes, red, ripe, raw, year round average
• 200 gOnions, raw
• 25 gGarlic, raw
• 25 gGinger root, raw
• 20 gPeppers, hot chili, red, raw
• 12 gSpices, curry powder
• 25 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Rinse octopus and cut into 3 cm pieces. Chop onion, garlic, ginger and chilli; chop tomatoes.
2. Fry onion in oil for 8 minutes at 170 °C. Add garlic, ginger, chilli and 12 g curry powder for 2 minutes, then tomatoes for 8 minutes.
3. Add octopus, coconut milk and salt. Braise covered for 50 minutes at 90 °C until the octopus is tender.
4. Rest for 5 minutes and divide curry with all juices into four portions.