Serves: 8 / Prep time: 1/2 hour / Cooking time: 2 hour 20 minutes
To soften meat
1900 grams Octopus
1/2 cup white vinegar
2 teaspoon turmeric
1 tablespoon salt
Enough water to reach 2 inches above the meat
To roast meat
1/3 up sunflower oil
2 big onions, sliced
3 spring curry leaf
2 inch 6 piece pandan leaf
2 teaspoon of grated ginger garlic
1 Scotch bonnet, cut for curry
5 tablespoons roasted curry powder
21/2 tablespoons lonumirus havaadu or chilly powder
4 tablespoons tomato paste
11/2 tea spoon salt
To soften the meat
1-Add vinegar into the meat and mix well. Keep aside for fifteen minutes.
2-In to the meat add turmeric, salt and water.
3-Cook the meat for one and half hour on low heat, then drain the water completely and keep the meat aside.
To roast the meat
4-Heat oil in a big sauce pan, add onion, pandan leaf and curry leaves. Fry until onions gets soften.
5-When onions soften add grated ginger garlic and scotch bonnet, Fry until onions gets golden brown.
6-Add roasted curry powder, lonumirus powder and tomato paste, mix the spices with the onion mixture and fry the paste for one minute on low heat.
7-Add the soften octopus meat and salt, cover the sauce pan and cook on low heat for five minutes. Give a stir and serve with rice or roshi.