Edwin,
the Seychellois chef at the "Laurier Guesthouse" is
a cari (curry) specialist. Here you have an exquisite example
easy to do at home. Should you have difficulties to find the
octopus, you might also try the recipe with calmars.
And
when you will visit Praslin in the Seychelles, go and taste
the original version of the octopus recipe direct at the Laurier
Guesthouse (see further right).
Photos:
Paul Turcotte, Café des Arts in Praslin.
Ingredients
:
To serve 6
persons
1
kg of octopus
2
coconuts (or 2 tins of coconut milk from the supermarket).
2
big aubergines to cut into small cubes.
3
spoons of saffron.
1
spoon of massala (add more if you like strong cari).
4
gloves of garlic finely grated. --->
1
small piece of ginger (grated).
5
cinnamon leaves
3
spoon of cooking oil
Salt
and pepper
How
to obtain milk directly from a coconut:
Cut
the coconut in halves, separate the flesh and cut in
small pieces and then put in a mixer. To this mixture
add water and leave it to soak for a few minutes. Knead
in your hands and press strongly. The liquid is the milk
that you need for your recipe. --->
Repeat
the same until you have pressed the whole coconut flesh.
You
can use coconut milk from a tin that can be easily bought
from a supermarket.
How
to prepare the octopus
Cut
the octopus in small pieces and make it to simmer in
boiling water until tender. When ready, a fork should
easily penetrate in the flesh. Throw away the cooking
water.
In
a pan put the cooking oil to heat, add garlic, ginger,
saffron, massala, cinnamon leaves, salt, pepper... --->
---> ...and
finally the aubergines.
Make it to brown
for about 5 minutes until aubergine is tender.
Add the octopus
and make it to brown for a moment. --->
Pour
little by little the coconut milk and mix all the ingredients
together. The coconut milk should cover the ingredients.
Cook for about 15 minutes and make sure the preparation does not
stick to the pan... --->
At the end
of the cooking the coconut milk should have reduced by
half.
This
dish must be served very hot with rice and chatini of
giraumon (pumpkin).
The "Octopus
Cari with coco milk" was presented by Edwin, the
Seychellois chef of "Le LAURIER Guesthouse" in
Praslin (see right column).
Photos
by Paul Turcotte, Café des Arts in Praslin.
The Laurier
is a little romantic guesthouse located at Côte d'Or,
Praslin, 3 minutes only by foot from the beach.
Every evening, except on Wednesday, the restaurant
offers a "buffet créole".
The buffet presents a wide choice of salads, caris, meat
and fish from the grill.
And every Sunday evening, they have the best
dancing Creole music on the island!
The hotel has only 4 rooms. All of them have
a large terrass, a private bath, a ventilator and offer
tea and coffee making facilities.
