Salt Roads Recipe

Kari Koko Zourit

1 kg octopus, cleaned and cut into large pieces

2 tbsp vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1 thumb-sized piece fresh ginger, grated

1 tsp ground turmeric

1 tsp ground coriander

½ tsp ground cumin

1 small green chilli, finely chopped (optional)

400 ml coconut milk

250 ml water or light stock

Salt, to taste

Fresh curry leaves or thyme (optional)

Juice of ½ lime

Place the octopus in a pot with water, bring to a boil, then simmer for 45–60 minutes until just tender. Drain and reserve.
Heat oil in a heavy pot and cook the onion until soft and lightly golden.
Add garlic, ginger, turmeric, coriander, cumin, and chilli (if using) and cook briefly until fragrant.
Add the cooked octopus and stir to coat in the spices.
Pour in the coconut milk and water or stock, season with salt, and bring to a gentle simmer.
Cook uncovered for 20–25 minutes until the sauce thickens slightly and the octopus is fully tender.
Add lime juice, adjust seasoning, and remove from heat.

Serve hot with plain rice. Often accompanied by simple vegetables or a fresh salad to balance the richness.