RECIPE: Octopus Salad with Coconut Dressing
500g baby octopus
100g onion, sliced
1L fish stock
100g tomatoes, sliced
A generous pinch of curry leaves
½ tsp chilli powder
½ tsp turmeric powder
Salt, to taste
100ml coconut cream
50ml lime or lemon juice
1 Blanch the octopus in the stock until tender.
2 Drain and dice the octopus.
3 Sauté the onion with the curry leaves in a pan, until lightly browned, soft and fragrant.
4 Add the tomatoes, chilli powder, turmeric and diced octopus and toss to mix well.
5 Season to taste and set aside.
6 Make your dressing by combining the coconut milk and lime juice over a medium heat until slightly reduced and thickene
7 Season to taste and drizzle on top of the octopus before serving.