Octopus Vindaloo (Mauritian Octopus Vindaye)

Hello Lovely People!!! 

Today, I will be sharing with you all my favourite Octopus dish. It is simple , easy and super fast to make.

Ingredients:

1kg of Octopus (cleaned, washed and chopped into pieces)

1 tsp of tamarind paste

3 large chopped onions

1 tsp of fenugreek seeds

5 large cloves of fresh garlic - grated

5-6 chopped green chillies

1.5 tbsp of freshly ground mustard seeds

1 tbsp of turmeric powder

1 tbsp of WhiteVinegar

Salt (to taste)

4 tsp of Oil

Method:

1          Put the octopus in a skillet with ½ cup of water, season with salt and tamarind paste (this adds a little of tangy taste to the dish).

2         Cover the skillet and allow it to cook on low heat until the water dries out and the octopus pieces have turn soft and develop a pinkish colour. Allow it to cool.

3         In a skillet, add oil and allow heating up on a low flame.

4        Add in the fenugreek seeds and onions and when the onions have started to become translucent, add in the freshly grated garlic (Do not let it become brown). Allow to cook for couple of minutes and add the mustard and let it cook for a further one minute.

5        Remove the skillet from the heat, add the turmeric powder and stir well. (The reason I do it this way is because if I allowed it on the heat for longer it might overcook and hence taste bitter)

6        Add in the vinegar and stir.

7        Add the cooked octopus piece s followed by the green chillies. s and put back on the stove for 2 minutes (still on low flame)

I personally love to have the Octopus Vindaloo/Vindaye in a freshly baked baguette (French Loaf) but on a cold and rainy day, I would have it with piping hot white rice and ‘Tarka dhall ‘.

If you are not a fan of octopus, you can substitute it by using Fresh Tuna Fish. But You will need to cut the fish into pieces, fry them and allow to cool before adding in the vindaye/vindaloo .

Enjoy and stay tuned for more yummy recipes : )