Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently simmer 1.5 kg fresh octopus in salted water for 45 minutes to tenderize, then drain and cut it into manageable 2-inch pieces.

2. 2

   In a large bowl, whisk together 1/2 cup full-fat yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri red chili powder, 1 teaspoon turmeric powder, 1.5 tablespoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 tablespoons fresh lemon juice, and 1.5 teaspoons salt to create the marinade.

3. 3

   Add the tenderized octopus pieces to the prepared marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 2 hours.

4. 4

   Preheat a grill or tandoor to a high heat and lightly brush the grill grates with 2 tablespoons mustard oil to prevent sticking.

5. 5

   Arrange the marinated octopus pieces on the hot grill, directly over the flame, and fire-roast for 3-4 minutes per side until they are slightly charred and cooked through, turning frequently.

6. 6

   In a separate pan, sauté 1 large roughly chopped onion and 1 roughly chopped bell pepper in 1 tablespoon mustard oil for 5 minutes until slightly softened.

7. 7

   Transfer the fire-roasted octopus to a serving platter, arrange the sautéed vegetables around it, and garnish with 1/4 cup fresh chopped cilantro before serving immediately.