Mauritian octopus curry with peeled tomatoes

Name: Mauritian octopus curry with peeled tomatoes
Cook time: 1 h
Ingredients: 1.2 kg octopus; 1 x 400g tin Mutti Peeled Tomatoes; 3 curry leaves; 1 tbsp thyme leaves; 1 leaves small bunch of parsley (stalks finely chopped androughly chopped); 1 tbsp ½curry powder; 1 medium onion finely chopped; 1 tsp ½crushed ginger; 1 tbsp finely chopped garlic; tsp ½ground black pepper; 8 ground cloves; 3 tbsp vegetable oil; Salt to taste; Plain white flour (to clean octopus)

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

1h (COOK TIME: 1h)

Easy

Ingredients

1.2 kg octopus
1 x 400g tin Mutti Peeled Tomatoes
3 curry leaves
1 tbsp thyme leaves
1 leaves small bunch of parsley (stalks finely chopped androughly chopped)
1 tbsp ½curry powder
1 medium onion finely chopped
1 tsp ½crushed ginger
1 tbsp finely chopped garlic
tsp ½ground black pepper
8 ground cloves
3 tbsp vegetable oil
Salt to taste
Plain white flour (to clean octopus)

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Mauritian octopus curry with peeled tomatoes: Method

To clean octopus, rub with plain flour until it is not sticky. Wash with water.
Heat thick bottom pan to high heat. Lower octopus in the pan, making sure to move it around to prevent from burning.
Add pepper and cloves and cook for roughly 15 minutes until octopus is pink in colour and tender. Keep the octopus juice for later.
Remove octopus, allow to cool down before cutting to the bite size or size of your choice.
Heat up the vegetable oil in a thick bottom saucepan over high heat and add garlic, ginger, onions and thyme. Once onion start to caramelise, add the can of Mutti Peeled Tomatoes.
Allow to simmer for another 25 minutes but make sure to stir occasionally to prevent burning.
Mix the curry powder with 2 tbsp of water and add to sauce along with the curry leaves and the parsley stalks.
Add the octopus juice and season with salt.
Add octopus and allow to simmer over low heat for another 20 minutes.
Make sure to stir every now and then so that octopus is thoroughly mixed with the sauce.
Transfer to a serving bowl and sprinkle the parsley leaves on top and serve with rice.