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Seychellois Octopus Curry (Curry Zourit)

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Seychellois octopus curry with tender octopus, coconut sauce, tomato, curry leaves, and rice.
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Curry zourit is a signature Seychellois preparation of tender octopus simmered with coconut, tomato, aromatics, and warm island spices.

Tenderize the octopus gently first, then let it finish in a coconut curry so the sauce clings to the pieces without turning them rubbery.

Octopus releases plenty of water as it cooks. Avoid adding extra liquid during the first simmer and adjust the curry only after the coconut milk goes in.

Serving Suggestions

Serve with steamed rice, grilled breadfruit, or boiled cassava, plus lime wedges and a crisp cucumber salad.

Tender octopus pieces being spooned from Seychellois coconut curry beside rice and lime.

Recipe Notes

The curry can be made a day ahead and reheated gently. If using frozen octopus, thaw it completely and pat it dry before cooking.

Seychellois octopus curry with tender octopus, coconut sauce, tomato, curry leaves, and rice.

Seychellois Octopus Curry (Curry Zourit)

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Tender octopus simmered in a Seychellois coconut curry with tomato, curry leaves, cinnamon, and chili.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Seychellois
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Octopus
  • 2 lb cleaned octopus, cut into large pieces fresh or thawed frozen
  • 1 medium yellow onion, finely sliced about 150 g
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tbsp neutral oil
Coconut Curry
  • 2 medium ripe tomatoes, chopped about 300 g
  • 1 can unsweetened coconut milk 13.5-ounce can
  • 1 tbsp Seychellois or Madras curry powder mild or medium
  • 1 tsp ground turmeric
  • 1 stick cinnamon
  • 10 leaves fresh curry leaves
  • 1 small red chili, sliced optional for less heat
  • 1 tsp fine salt or to taste
  • 1 medium lime, cut into wedges for serving
To Serve
  • 3 cups cooked white rice warm
  • 1/4 cup fresh cilantro, chopped for finishing

Equipment

  • Heavy saucepan
  • Large skillet
  • Chef’s knife
  • Wooden spoon
  • Ladle

Method
 

Tenderize the Octopus:
  1. Place the octopus in a heavy saucepan over medium heat with no added water. Cover and cook for 25 to 30 minutes, stirring occasionally, until it releases liquid and begins to turn tender.
  2. Drain the octopus, reserving 1/2 cup of its cooking liquid, and cut any large pieces into bite-size portions.
Build the Curry:
  1. Heat the oil in a large skillet over medium heat. Cook the onion until soft and lightly golden, about 6 minutes. Add the garlic, ginger, curry powder, turmeric, cinnamon, curry leaves, and chili; cook for 1 minute.
  2. Add the tomatoes and cook until they soften and the mixture looks saucy, about 5 minutes. Stir in the coconut milk, reserved octopus liquid, salt, and octopus.
  3. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens and the octopus is fully tender.
Serve:
  1. Taste and adjust the salt. Spoon the curry over warm rice, finish with cilantro, and serve with lime wedges.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 42gFat: 19gSaturated Fat: 14gCholesterol: 260mgSodium: 980mgFiber: 4gSugar: 7g

Notes

  • The first dry simmer helps tenderize the octopus before the curry sauce is added; cooking times vary with the size of the pieces.
  • Coconut milk should simmer gently rather than boil hard so the sauce stays smooth.

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