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.


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