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Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)

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“A seafood recipe from that South Pacific paradise, the Cook Islands. Cooking times are guesses.”
READY IN:
1hr
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

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.

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