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Soos my ma sê: lyk grillerig as dit nog rou is, maar gaar…. HEERLIK!

  • 1 eggplant
  • 2 tablespoons salt
  • 750 g octopus, cleaned
  • 2 – 3 tablespoons butter
  • 2 tablespoons cake flour
  • ½ cup coarse salt
  • oil
  • 1 large onions, coarsely chopped
  • 1 tablespoon black pepper
  • 1 teaspoon turmeric
  • 2 tablespoons curry powder
  • ⅛ teaspoon cinnamon
  • chilli flakes, to taste
  • 6 cloves garlic, chopped
  • 2 tablespoons ginger, chopped
  • 2 cups coconut milk
  • salt to taste

Cube eggplant. Place in a bowl with salt. Mix well and let stand 15 minutes to remove water.
Preheat oven to 180°C.
Clean the octopus, remove the beak, cut eyes out and clean inside of the head.
Rub the octopus thoroughly with the coarse salt and flour.
Wash the octopus 4 – 5 times under running cold water. Cut into 1-inch pieces. Set aside.
Heat an ovenproof pot on medium.
Add coconut oil and onions, then cook until golden, 3 – 4 minutes, add garlic and ginger.
Add spices. Sauté for 2 minutes.
Rinse eggplant in running water and squeeze out as much juice as possible forcefully with your hands, add to the pot with coconut milk.
Cover and cook until steam escapes from under the lid.
Place on the center rack of the oven and cook for 2 hours, remove from oven.
Fry the octopus in a non stick pan in butter until tender 2 – 3 minutes.
Add the octopus to the cooked curry, let stand 30 minutes. Taste and salt if needed.

Recipe and photo: Elize de Kock

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