Goan Catholic Style Octopus Salad

Ingredients

In this Goan Catholic adaptation, we infuse the octopus with the bold flavors of Goan spices, such as red chili powder, turmeric, and cumin. The dressing is given a Goan twist by incorporating vinegar and tamarind, which adds a tangy kick. Additionally, we incorporate traditional Goan Catholic ingredients like kokum, a souring agent, to enhance the flavors and create a unique taste profile. We alse have the original recipe for Salata od hobotnice, 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 Goan red chili powder 2 tablespoons Goan red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1 cucumber, finely chopped 1 cucumber, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon vinegar 1 tablespoon vinegar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 23g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the octopus, Goan red chili powder, turmeric powder, cumin powder, and salt. Mix well to coat the octopus evenly with the spices.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the marinated octopus and cook for about 10-15 minutes, or until the octopus is tender. Remove from heat and let it cool.
3. 3.
   Once cooled, cut the octopus into bite-sized pieces.
4. 4.
   In a separate bowl, combine the chopped onion, tomato, cucumber, green chili, and coriander leaves.
5. 5.
   In a small bowl, whisk together tamarind paste, vinegar, and salt to make the dressing.
6. 6.
   Add the octopus pieces to the bowl of vegetables and pour the dressing over it. Toss gently to combine.
7. 7.
   Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve chilled and garnish with additional coriander leaves, if desired.

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 marinating. This will help to achieve a more tender texture.

Tips & Tricks

• If you prefer a spicier salad, you can increase the amount of Goan red chili powder or add some finely chopped fresh red chilies.
• For a milder version, reduce the amount of Goan red chili powder or omit the green chili.
• Adjust the tanginess of the dressing by adding more or less tamarind paste and vinegar according to your taste preference.
• Serve the salad with some crusty bread or as a side dish with a traditional Goan fish curry for a complete Goan Catholic meal.
• If octopus is not readily available, you can substitute it with squid or prawns for a similar taste experience.

Serving advice

Serve the Goan Catholic Style Octopus Salad chilled as an appetizer or as a refreshing side dish. It pairs well with a variety of main courses and is perfect for outdoor gatherings or picnics.

Presentation advice

To enhance the presentation, arrange the salad on a bed of fresh lettuce leaves and garnish with a sprinkle of freshly chopped coriander leaves. Serve in a vibrant salad bowl or on individual plates for an elegant touch.