30 December 2012,22:59 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Melt ghee in medium saucepan; add onion, garlic and ginger. Stir until onion is soft.
  • Add cinnamon, cumin, turmeric, chilli and coriander; stir over medium heat for 2 minutes.
  • Stir in the tamarind juice with crushed tomatoes, coconut cream and tomato paste; bring to boil.
  • Simmer to low flame, cook, covered, for 10-12 minutes, stirring occasionally.
  • Stir in octopus; simmer, covered, for about 3 minutes or until octopus is tender. Serve with rice.


  • 1 kg baby octopus, heads and beaks discarded, cut tentacles into four
  • 150 grams coconut cream
  • 150 ml boiling water
  • 400 grams tomatoes, drained
  • 2 tablespoon ghee
  • 150 grams brown onion, chopped
  • 3 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 2 tablespoon tamarind juice
  • 1 cinnamon stick
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 1 tablespoon ground coriander
  • Salt, to taste
  • 1 tablespoon tomato paste

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