Hyderabadi Spicy Octopus Curry

Ingredients

In the original Peruvian Ceviche de pulpo, the octopus is marinated in citrus juices, typically lime or lemon, which gives it a refreshing and tangy flavor. However, in this Hyderabadi adaptation, the octopus is cooked in a spicy curry base, incorporating the bold flavors of Hyderabadi cuisine. The use of aromatic spices, tamarind, and a tomato-based curry differentiates this dish from the original ceviche. We alse have the original recipe for Ceviche de pulpo, so you can check it out.

• 500g (1.1 lb) octopus, cleaned and cut into bite-sized pieces 500g (1.1 lb) octopus, cleaned and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 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, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. 6.
   Add the tamarind pulp and stir to combine.
7. 7.
   Add the octopus pieces to the pan and coat them with the spice mixture.
8. 8.
   Cover the pan and simmer for about 20-25 minutes, or until the octopus is tender.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Octopus — Ensure that the octopus is cleaned properly before cooking. You can tenderize the octopus by freezing it overnight and then thawing it before use. This will help to achieve a more tender texture.

Tips & Tricks

• If you prefer a milder curry, reduce the amount of red chili powder according to your taste.
• Adjust the tamarind pulp quantity based on your preference for tanginess.
• For an extra burst of flavor, you can add a pinch of saffron strands to the curry while simmering.
• Serve the Hyderabadi Spicy Octopus Curry with a side of raita (yogurt sauce) to balance the heat.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Hyderabadi Spicy Octopus Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Hyderabadi Spicy Octopus Curry in a deep serving dish, allowing the vibrant red curry to stand out. Garnish with a sprig of fresh cilantro for an appealing touch.