Cari ourite

Ingredients

Octopus

• 1.5 kgoctopus, cleaned
• or 800 g dried octopus, soaked
• water, for the first boil
• 1bay leaf

Masala base

• 3onions, chopped
• 6garlic cloves, crushed
• 4cm ginger, grated
• 3tomatoes, chopped
• 4 tablespoonsoil
• 3 tablespoonsMauritian curry powder
• 1 teaspoonturmeric
• 1 teaspooncumin seed
• 10curry leaves
• 4 sprigsthyme
• 1chilli, chopped

To finish

• 400 mlwater or stock
• salt to taste
• a large handful of coriander, chopped
• juice of 1 lime

To serve

• plain white rice
• or roti
• chatini and pickles

Directions

1. Cut the head open and remove the innards. Cut out the beak from the centre of the arms. Remove the eyes with a small knife. Rinse everything thoroughly under cold water. Cut the arms and head into large pieces. Dried octopus must be soaked before cooking. Cover it with cold water and leave it overnight. It swells and softens as it takes up water.
2. Put the octopus in a pot of water. Add a bay leaf to the cooking water. Bring it to a simmer and skim the foam. Let it cook gently for about forty minutes. Never boil it hard, which toughens it. Keep some of that cooking water for the curry. Heat the oil in a wide heavy pan. Add the cumin seed and let it sizzle.
3. Add the chopped onions to the pan. Cook them for about eight minutes until golden. Add the garlic, ginger and chopped chilli. Cook them for a good two minutes. Add the curry powder and the turmeric. Add a splash of water to make a paste. Cook that paste for a full five minutes. Stir it constantly so it does not catch. The raw edge of the spices must be cooked out.
4. Oil should begin to separate at the edges. That separation is the sign it is ready. Add the chopped tomatoes to the pan. Cook them down for about five minutes. Add the curry leaves and the thyme. Stir everything together thoroughly.
5. Add the boiled octopus pieces to the pan. Stir them through the masala to coat them. Add the water or reserved cooking liquid. Season the whole pan well with salt. Bring it up to a gentle simmer.
6. Cover it and cook for twenty minutes. The octopus takes up the flavour during that time. Cook it uncovered for a few minutes to reduce. Taste the curry and adjust the salt. Finishing it is done off the heat.
7. Squeeze in the juice of the lime. Stir in most of the chopped coriander. Let it sit for five minutes before serving. Serving it is done hot with rice. Spoon it into bowls over plain white rice. Scatter the remaining coriander over the top. Serve chatini and pickles alongside. It keeps three days refrigerated.

Technique

• Octopus is caught on the reef flats of Rodrigues at low tide and dried on lines in the sun, and dried octopus is a speciality of the island.
• Thyme is used generously in Mauritian curries and is one of the things that distinguishes them from Indian ones.

Substitutions

• Dried octopus soaked overnight gives a more concentrated flavour than fresh.
• Any curry powder works, though Mauritian blends are milder than many Indian ones.

Variations

• A salad of cooked octopus with lime and onion is also made on Rodrigues.
• Some households add potato to the curry to stretch it.
• Cari poulet and cari poisson are made the same way with chicken and fish.

History

Octopus curry, strongest on Rodrigues, where octopus is caught on the reef flats at low tide and dried on lines in the sun.

Frequently asked questions

What is Cari ourite?

Cari ourite is a main from Mauritius: octopus curry simmered with thyme and spices. Octopus curry, strongest on Rodrigues, where octopus is caught on the reef flats at low tide and dried on lines in the sun.

How long does Cari ourite take to make?

Cari ourite takes 30 minutes of preparation and 1 hour of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Cari ourite?

Yes, within limits. Dried octopus soaked overnight gives a more concentrated flavour than fresh. Any curry powder works, though Mauritian blends are milder than many Indian ones.

What is the most important thing to get right in Cari ourite?

Cut the head open and remove the innards. Cut out the beak from the centre of the arms. Remove the eyes with a small knife. Rinse everything thoroughly under cold water. Cut the arms and head into large pieces. Dried octopus must be soaked before cooking. Cover it with cold water and leave it overnight. It swells and softens as it takes up water.