1 kg octopus
2 medium onions finely sliced
5 garlic cloves quartered lengthwise
1 teaspoon ground cloves
1 teaspoon ground pepper
5 red or green chillies sliced lengthwise
2 tablespoons crushed black mustard seeds
4 level tablespoons turmeric powder.
100 ml white vinegar
3 tablespoons vegetable oil
Salt to taste
- Clean the octopus and carefully remove the ink sac. Rub with white flour to thoroughly clean the octopus and wash in running water.
- Heat up a deep thick bottom saucepan over high heat. When the saucepan becomes very hot, using a pair of tongs lower the octopus into the saucepan. Allow the octopus to contract, lift it out of the pan and lower again. Do this three to four times. The contraction of the octopus will break the muscle tissues within and tenderise the octopus. Add the ground black pepper and ground cloves. Leave the octopus in the pan and move around occasionally to prevent burning. Cook for 15 to 20 minutes and allow to simmer until the octopus is thoroughly cooked to a pink colour and tender, with the juice almost all evaporated. Retain the remaining juice for later use. Do not overcook. Overcooking will toughen the octopus.
- Remove the cooked octopus and allow to cool. Cut into bite sizes or according to your preference for use later.
- Finely slice the onions. Slice the chillies lengthwise. Quarter the garlic cloves lengthwise. Set aside.
- Heat up 3 tablespoons of vegetable oil in a deep thick bottom saucepan over medium to high heat. Add the sliced onions, quartered garlic cloves, sliced chillies. Stir fry for 1 minute or until the onion slices are just cooked. Do not overcook. Add the black mustard seed powder. Stir in. Add the turmeric powder and mix in well. Reduce heat to medium low.
- Add the octopus pieces and mix well together until well coated with the turmeric. Cook for 2-3 minutes or until the turmeric powder is cooked. Stir occasionally. Add the white vinegar and stir into the mixture. Remove saucepan from heat. - Allow the vindaloo to sit for 1-2 hours at room temperature before serving, gently stir mix occasionally. Better still, leave vindaloo in fridge overnight. Gently mix well together and slightly warm up in microwave before serving.
- Serve on rice with black lentils or bouillon brêdes. Also, very tasty when eaten in fresh crusty bread.
Discover more of Madeleine’s Mauritian cuisine and recipes by following this link