Entree: Cook Islands – Central Culinary Region – Curried Octopus

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 45 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) octopus, cleaned and roughly chopped (usable weight after cleaning)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 6 oz (170 g))
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) mild curry powder (adjust to taste)
- 1 tsp (5 g) turmeric powder
- 1 large tomato, chopped (about 6 oz (170 g))
- 1–2 small fresh green chiles, sliced (optional)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) fish sauce or to taste (substitute 1 tsp (5 ml) salt if avoiding fish sauce)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) brown sugar or coconut sugar
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh coriander (cilantro) or local rukau leaves if available
- Cooked white rice for serving (optional)

Show original ingredient measurements

- 2 lb (900 g) octopus, cleaned and roughly chopped (usable weight after cleaning)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) mild curry powder (adjust to taste)
- 1 tsp (5 g) turmeric powder
- 1 large tomato, chopped (about 6 oz / 170 g)
- 1–2 small fresh green chiles, sliced (optional)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water or fish stock
- 1 tbsp (15 ml) fish sauce or to taste (substitute 1 tsp salt if avoiding fish sauce)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) brown sugar or coconut sugar
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh coriander (cilantro) or local rukau leaves if available
- Cooked white rice for serving (optional)

Instructions

1. If octopus is whole, tenderize by briskly boiling in salted water for 25–40 minutes depending on size until just tender when pierced; drain and roughly chop into bite-size pieces. (If using already tender octopus, skip boiling and proceed.)
2. In a large heavy skillet or Dutch oven, heat the oil over medium heat. Add the onion and sauté until soft and beginning to brown, about 6–8 minutes.
3. Add the garlic and ginger and cook 1 minute until fragrant, then stir in the curry powder and turmeric and cook 30–45 seconds to bloom the spices.
4. Add the chopped tomato and sliced chiles, cooking until the tomato begins to break down, about 4–5 minutes.
5. Stir in the coconut milk, water or stock, fish sauce, brown sugar, and black pepper; bring to a gentle simmer.
6. Add the chopped octopus to the simmering curry and cook gently 8–12 minutes so the flavors meld and the sauce slightly reduces. Taste and adjust seasoning with more fish sauce, salt, or lime juice.
7. Finish with the lime juice and fold in chopped coriander. Remove from heat.
8. Serve the curried octopus hot over steamed rice, with extra lime wedges and chopped herbs on the side.