Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 1 kilogram of fresh octopus thoroughly, removing the beak and eyes, then cut it into manageable 2-inch pieces.

2. 2

   In a large bowl, combine the cut octopus with 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 0.5 teaspoon freshly ground black pepper, 1 teaspoon sea salt, and 1 tablespoon fresh lime juice, mixing well to ensure the octopus is fully coated.

3. 3

   In a separate large pot or deep steamer base, combine 400 milliliters full-fat coconut milk, 1 large thinly sliced red onion, 2 slit green chilies, 2 tablespoons finely grated fresh ginger, 3 minced garlic cloves, 10 fresh curry leaves, and 1 small knotted pandan leaf.

4. 4

   Add the marinated octopus directly into the pot with the coconut milk mixture, ensuring the octopus is submerged as much as possible, and stir gently to combine everything.

5. 5

   Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low, cover the pot tightly, and steam for 60 to 90 minutes, or until the octopus is very tender.

6. 6

   Once the octopus is tender, stir in the remaining 1 tablespoon fresh lime juice and taste the broth, adjusting the salt as needed to your preference.