Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 750 grams of fresh octopus thoroughly, tenderize by boiling in lightly salted water for 45 minutes until tender, then cool and cut into 2.5 cm pieces.

2. 2

   Heat 2 tablespoons of coconut oil in a large wok or skillet over medium-high heat, then add 1 large red onion (thinly sliced), 2 sprigs of fresh curry leaves, and 4 green chilies (slit) and stir-fry for 3 minutes until aromatic.

3. 3

   Stir in 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Add 1 teaspoon of turmeric powder, 2 teaspoons of Sri Lankan chili powder, and 1 teaspoon of freshly ground black pepper to the wok, stirring for 30 seconds to combine the spices.

5. 5

   Introduce the pre-cooked octopus pieces, 1 medium red bell pepper (sliced), 1 medium green bell pepper (sliced), and 1 medium ripe tomato (chopped) to the pan, stir-frying for 5-7 minutes until the vegetables begin to soften.

6. 6

   Pour in 3 tablespoons of soy sauce, 4 tablespoons of ketchup, 1 teaspoon of salt, and 2 tablespoons of fresh lime juice, mixing well to coat all ingredients and cooking for an additional 2-3 minutes until the sauce slightly thickens and everything is heated through.