Name: Octopus curry — Ben Pierce Jones adaptation
Prep time: 20 min
Cook time: 90 min
Yield: 4 servings
Cuisine: Seychelles, East Africa
Ingredients: 1 large cleaned raw octopus, About 2–3 lb. Raw starting point chosen because the source method includes preboiling, despite its boiled-octopus ingredient wording; 2 tablespoons cooking oil; 2 sticks cinnamon sticks; 1 whole onion, Chopped; 3 cloves garlic, Minced; 1 inch ginger, Grated; 2 leaves curry leaves, Optional; two selected from the source range of 2–3; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon paprika, Optional source ingredient; 1 whole chilli, One selected from the source range of 1–2; 1 can coconut milk, 13.5 oz source can; ½ cup water, Water selected instead of fish stock; to taste salt, Source quantity not stated; to taste black pepper, Source quantity not stated; 1 whole lime

Octopus curry — Ben Pierce Jones adaptation

An attributed Seychelles-style octopus and coconut curry, using water and omitting the source’s cilantro garnish.

Country

Seychelles

Region

East Africa

Time

Not recorded

Serves

Level

medium

Before you cook

Adapted from Ben Pierce Jones at Tastes From The Road. The source publishes estimates of 20 minutes preparation, 90 minutes cooking and four servings; it does not separately state total time. Its ingredient list describes boiled octopus while its method includes a preboil. This adaptation starts with cleaned raw octopus and includes that preboil, so do not count it twice if starting with already cooked octopus. Wa...

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AI-generated serving illustration of this attributed adaptation; not a kitchen-tested photograph.

Preboil the raw octopus

Start with cleaned raw octopus for this adaptation. Boil until tender; the source gives an approximate 30–40 minutes. Check tenderness from about 30 minutes and continue as needed, then cut into bite-size pieces. If using already boiled octopus, do not automatically repeat the raw preboil.

Check octopus tenderness; continue as needed 30:00

Cook the aromatics

Heat the oil with the cinnamon sticks. Add onion, garlic, ginger and the optional curry leaves; cook until fragrant.

Add spices

Stir in curry powder, turmeric, optional paprika and chilli, coating the aromatics.

Simmer with coconut milk

Add the octopus, coconut milk and the selected half cup of water. Simmer approximately 20–25 minutes as described by the source, checking the texture and continuing as needed.

Check the curry; continue as needed 20:00

Finish seasoning

Season with salt, black pepper and lime. The source calls for a further approximately 5-minute simmer after seasoning. This adaptation omits the cilantro garnish.

Check final seasoning and texture 05:00

Serve the attributed adaptation

Serve the curry. Four servings and the 20-minute preparation/90-minute cooking figures are the author’s estimates, not guaranteed completion or a separately established total duration.

More about this dish

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When to cook it

An occasion has not been documented for this adaptation. Plan on a medium cook. Total time is not recorded.

What to serve alongside it

Use the country hub to explore pairings and nearby dishes.

Octopus curry — Ben Pierce Jones adaptation

Everything you need

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Octopus curry — Ben Pierce Jones adaptation

Everything you need

One step at a time

More about this dish

See the dish before you cook

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