Octopus Coconut Fry
Tender octopus tossed with roasted coconut, shallots and curry leaves, a reef-to-table dish from the lagoon islands.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Heavy skillet
- •Pot for boiling
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 14 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 240 kcal
Instructions
- 1
Boil octopus pieces in salted water for 15–20 minutes until tender. Drain the water.
- 2
Toast grated coconut in a dry pan over low heat until golden and fragrant. Set it aside.
- 3
Heat coconut oil in a skillet. Fry shallots and garlic until golden.
- 4
Add turmeric and chilli powder. Stir for a few seconds.
- 5
Add the boiled octopus pieces. Toss well to coat them in the spices.
- 6
Cook on medium-high heat for 6–8 minutes. Fry until the edges are slightly charred.
- 7
Stir in the roasted coconut and curry leaves. Toss well until evenly mixed.
- 8
Taste and add more salt if needed. Serve hot.
Chef's tips
Boiling the octopus first keeps it tender before the high-heat fry. Do not overcook it in the pan or it will turn rubbery.
Ingredient substitutions
- octopus → squid
Storage
Refrigerate for up to 1 day; best eaten fresh.
Reheating
Reheat briefly in a hot pan to avoid further toughening.
Common mistakes to avoid
- •Skipping the boiling step, which makes the octopus tough and chewy.
Serving suggestions
Cooked Octopus Coconut Fry?
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