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    • Octopus Curry

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 210; Fat 7g; Protein 13g; Fibre 4g
    Octopus Curry is a delicious and flavorful dish that will tantalise your taste buds. This dish is easy to make and is full of nutrition. It features octopus, vegetables, and spices cooked in a flavorful coconut milk-based sauce. The combination of flavours creates a unique and satisfying meal that will please the pickiest eaters. Whether looking for a quick, easy weeknight dinner or a special occasion dish, Octopus Curry will surely be a hit.
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    Ingredients

    • 2 tablespoons of vegetable oil
    • 1 large onion, chopped
    • 2 cloves of garlic, minced
    • 1 tablespoon of freshly grated ginger
    • 1 teaspoon of ground cumin
    • 1 teaspoon of ground coriander
    • 1/2 teaspoon of turmeric
    • 1/4 teaspoon of cayenne pepper
    • 2 cups of chopped tomatoes
    • 1/2 cup of coconut milk
    • 2 cups of vegetable broth
    • 1/2 pound of octopus, cut into 1/2-inch pieces
    • 1/4 cup of chopped fresh cilantro
    • Salt and pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Add the octopus and simmer for an additional 10 minutes, or until the octopus is cooked through.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • 9. Serve hot.

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