Name: Seychellois Octopus Curry (Kadon Gamson)
Prep time: 20 min
Total time: 1 h 20 min
Yield: Yield: 4 to 6 servings
Cuisine: Seychellois
Ingredients: 3 garlic cloves, minced; 1 yellow onion, chopped; 2 Tbsp coconut oil; 3 tsp kosher salt, plus more as needed; 2 to 3 lb [910 g to 1.4 kg] octopus tentacles, cleaned and cut into bite-size pieces; One 2 in [5 cm] piece fresh ginger, peeled and minced; 2 medium Japanese eggplants, chopped; Two 13½ oz [400 ml] cans full-fat coconut milk, well shaken and stirred; 1 or 2 red Thai bird’s eye chiles, seeded if desired to mitigate spiciness and chopped; 2 Tbsp Seychellois Massalé (or store-bought) or mild curry powder; 1 large dried bay leaf; 2 cinnamon sticks; 1 Tbsp ground turmeric; 3 green cardamom pods, crushed; Steamed white rice, for serving

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Islas

By Von Diaz

Published 2024

About

Octopus is plentiful in Seychelles’s waters, making it a common seafood ingredient in salads, soups, and curries. This traditional dish, among the most popular and best-known on that island, is extremely flavorful, spicy, and unique. The creaminess of the octopus blends with the silky coconut curry sauce that’s heavy with cardamom and cinnamon. It’s incredibly rich and warming, and it should always be eaten with rice.