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Seychelles Culture - Arts | Travel - Leisure Seychelles recipes: Octopus Curry and Papaya Chutney
Maria had no doubts when it came to choosing a dish to represent the Indian Ocean island's cuisine: Octopus curry. As an easy and typical side, she proposes a papaya chutney. Octopus Curry These are the ingredients you need for a traditional Seychellois octopus curry. Quantities are enough for four persons: - 1 kg octopus (raw or pre-cooked) - 5 dl coconut milk - 1 eggplant - 1 small onion - 1/2 garlic - oil for cooking (for example sunflower) - 3-4 spoons masala - 1 spoon turmeric powder - 10-15 cinnamon leaves (or a knif
- salt - fresh chilli (optional) - 1 large breadfruit, potatoes or rice as side dish Preparations before cooking If you buy fresh octopus, it needs some careful beating (like a good beef) to make sure the meat gets nice and tender. Cut the octopus in small slices and boil it for at least one hour (better 90 minutes). You can also buy the octopus pre-prepared in some shops, but it will not be as good. Cut the pealed breadfruit into large pieces (approx 5x5 cm) and cook like potatoes. Otherwise, prepare boiled potatoes or rice as side dish. Prepare by cutting eggplant into cubes, finely cutting onion and garlic and coarsely cutting the amount of fresh chilli you want. If you plan to make the papaya chutney as a side dish, remember that the papa
Cooking the octopus curry Start with around 3-4 spoons of neutral cooking oil in a hot pan or wok. Add the chopped onion, garlic and eggplant and fry for around five minutes under constant stirring. In the still hot pan, now add the pre-prepared octopus, making sure the heat is being kept high. Stir and, after a time, add the spice powders (masala and turmeric) and the cinnamon (leaves). Within some time, the powders will make the food stick and burn to the pan. Let this process begin, but control it by slowly adding coconut milk, thus dissolving the spicy mass. After a while, add the rest of the milk. Add the amount of salt and chilli of your choice. Hot and
Give the pan another 10-15 minutes' cooking on moderate heat. Make sure to stir from time to time! Serve hot with breadfruit, potatoes or rice. Possible leftovers should be kept cold, to be heated with some additional coconut milk the next day (tasting equally good). Papaya chutney These are the ingredients you need for a traditional Seychellois papaya chutney. Quantities are enough for four persons, if served as a side dish: - 2 papayas (not soft; still hard) - 1 small onion - 2 lemons - fresh chilli (optional) - oil for cooking (for example sunflower) - salt - water Preparations Finely grate the hard, pealed papayas and cut the onion into fine slices. Leave the papayas and onion in a salt water ba
After throwing away the water and somewhat drying the papayas and onion, mix in the juice from one lemon and prepare the juice from the second lemon. The prepared vegetables are now thrown into a hot pan or wok with some neutral oil. Fry for a few minutes, making sure to move the chutney mass well. Add some more lemon juice while frying. The chutney is now ready, only needing to be set aside for some cooling. It would also be time to add the last drops of lemon juice and the amount of freshly chopped chilli of your preference. A nice, light, chilled beer would be a typical accompanier for this meal. Voil� and bon appetite! Read more about the creative cuisine of Seychelles here. By staff writer � afrol News
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