Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A seafood recipe from that South Pacific paradise, the Cook Islands. Cooking times are guesses. Ingredients:
1 whole fresh octopus |
coconut cream |
salt, to taste |
pepper, to taste |
1 small onion, chopped |
curry powder |
Directions:
1. Clean the octopus removing the ink sac from the head.
2. Place the whole octopus in a pot over medium heat.
3. The water from the octopus will provide the cooking liquid.
4. Wash hands after handling the octopus as some people will get a skin rash.
5. Simmer until tender.
6. Get rid of the cooking water.
7. Cut the tentacles into bite sized pieces.
8. Heat the coconut cream in a saucepan with the seasonings and onion.
9. Add the octopus pieces and reheat.
10. Serve with cooked root vegetables or rice.
|
|