Poulpe au curcuma et coco mahorais

Name: Poulpe au curcuma et coco mahorais
Total time: 90 min
Yield: Serves 4
Cuisine: Mayotte
Ingredients: 1.2 kg (2.6 lb) octopus; 400 ml (1⅔ cups) coconut milk; 2 onions; 4 garlic cloves; 3 cm (1 in) piece of ginger; 2 tsp turmeric; 1 lime; 2 tablespoons oil

Mayotte octopus with turmeric and coconut

⏱ 90 minServes 4Medium610 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1.2 kg (2.6 lb)octopus
400 ml (1⅔ cups)coconut milk
2onions
4 clovesgarlic
3cm of ginger
2 tspturmeric
1lime
2 tbspoil

1.2 kg (2.6 lb) octopus
400 ml (1⅔ cups) coconut milk
2 onions
4 cloves garlic
3 cm of ginger
2 tsp turmeric
1 lime
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 Dutch oven (28 cm / 11 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Clean the octopus, cut it into pieces and cook in simmering water with half an onion for 40 minutes to tenderize it before stewing.
Slice the rest of the onions, chop the garlic (germ removed) and grate the fresh ginger while the oil heats in the dry Dutch oven.
Cook the onions in the pot until soft, add the garlic, ginger and turmeric and stir for 1 minute to release the spices.
Add the drained octopus, coat it in the turmeric mixture and cook for a few minutes so it takes on the flavors.
Pour in the coconut milk, bring to a gentle simmer and cook over low heat for half an hour until the octopus is perfectly tender and the sauce is creamy.
Adjust the seasoning with a squeeze of lime and serve hot over white rice with the golden ginger sauce.