Spicy Octopus Skewers with Indian Chinese Twist

Ingredients

In the original Peruvian dish, Anticucho de pulpo, the octopus is marinated in a blend of Peruvian spices and grilled on skewers. However, in this Indian Chinese adaptation, the marinade is infused with Indian spices like ginger, garlic, and Indian soy sauce, and the octopus is grilled to perfection before being coated in a tangy and spicy sauce. We alse have the original recipe for Anticucho de pulpo, so you can check it out.

• 500g (1.1 lb) octopus, cleaned and tentacles separated 500g (1.1 lb) octopus, cleaned and tentacles separated
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 2 tablespoons Indian soy sauce 2 tablespoons Indian soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ginger-garlic paste, Indian soy sauce, chili sauce, tomato ketchup, red chili powder, garam masala, turmeric powder, black pepper powder, vegetable oil, and salt. Mix well to form a marinade.
2. 2.
   Add the cleaned octopus tentacles to the marinade and coat them evenly. Allow the octopus to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat. Thread the marinated octopus tentacles onto skewers.
4. 4.
   Grill the octopus skewers for about 4-5 minutes per side, or until they are charred and cooked through.
5. 5.
   While the octopus is grilling, prepare the sauce. In a small saucepan, heat 1 tablespoon of vegetable oil. Add the remaining marinade and cook for 2-3 minutes, until it thickens slightly.
6. 6.
   Once the octopus skewers are cooked, remove them from the grill and brush them with the prepared sauce.
7. 7.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Octopus — Ensure that the octopus is cleaned properly, removing any excess skin or beak. Tenderize the octopus by boiling it for a few minutes before marinating to achieve a tender texture.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of red chili powder or add chopped green chilies to the marinade.
• For a smokier flavor, you can grill the octopus over charcoal instead of using a gas grill.
• Serve the Fiery Octopus Manchurian with steamed rice or noodles for a complete meal.
• Adjust the level of salt according to your taste preference, as soy sauce already contains salt.
• If you don't have access to Indian soy sauce, you can substitute it with regular soy sauce mixed with a pinch of Indian spices like cumin and coriander powder.

Serving advice

Serve the Fiery Octopus Manchurian as an appetizer or as a main course. Garnish with fresh cilantro leaves for added freshness and serve hot to enjoy the flavors at their best.

Presentation advice

Arrange the grilled octopus skewers on a platter, drizzle the sauce over them, and garnish with fresh cilantro leaves. The vibrant red color of the sauce against the charred octopus will create an enticing visual appeal.