Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Take 1 kilogram of fresh octopus, clean it thoroughly by removing the beak and eyes, then par-boil it in a large pot of salted water for 45 minutes until tender but still firm.

2. 2

   In a mixing bowl, combine 0.5 cup of Greek yogurt, 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, 1 tablespoon of Kashmiri red chili powder, 1 teaspoon of Garam Masala, 2 tablespoons of fresh lemon juice, and 1 teaspoon of salt.

3. 3

   Cut the par-boiled octopus into large, manageable pieces and add them to the prepared marinade, ensuring each piece is fully coated, then refrigerate for at least 2 hours or preferably overnight.

4. 4

   Set up a charcoal grill for direct medium-high heat, ensuring the coals are glowing hot with a thin layer of ash, and lightly oil the grates with 2 tablespoons of vegetable oil to prevent sticking.

5. 5

   Place the marinated octopus pieces directly onto the hot grill grates and cook for 3-5 minutes per side, turning occasionally, until slightly charred and tender.

6. 6

   Remove the charcoal-grilled octopus from the grill, arrange it on a serving platter, garnish with 1 medium thinly sliced red onion and 0.25 cup of chopped fresh cilantro, and serve immediately with lime wedges.