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Octopus Yellow Curry with Yellow Salsa
Recipe by Brent Draper
This aromatic octopus yellow curry is served with a zesty salsa and a fresh turmeric pickle
- Steps
- Ingredients
Ingredients
Yellow Octopus
Yellow Curry Sauce
Yellow Salsa
Turmeric Pickle
To taste
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Steps
- For the Yellow Octopus, bring a large saucepan of water to the boil. Add all ingredients, except octopus, and return to the boil. Dip octopus tentacles into the boiling water a few times then lower completely into the water. Reduce the heat and simmer for 50 minutes. Remove from the saucepan and set aside on a plate.
- Prepare coals for hibachi, if using.
- For the Yellow Curry Sauce, heat a large frypan over medium heat. Add coconut oil and when hot, add shallots, capsicum and tomatoes and sauté for a few minutes until soft.
- Add lemongrass, ginger, coriander, garlic and lime leaf and stir through.
- Add ground turmeric, coriander seeds and fenugreek powder and mix well.
- Add coconut milk and stir well. Add whole chillies and curry leaves and simmer for 15 minutes.
- Transfer to a blender and process until smooth. Add sugar and vinegar and season with salt. Return sauce to the frypan and add a little water if needed. Finish with lime juice, to taste. Set aside.
- For the Yellow Salsa, place corn and pineapple onto hibachi or hot grill pan, turning regularly until a little charred. Dice the pineapple and slice kernels from the cob. Place into a bowl.
- Dice tomatoes and add to the bowl. Add a squeeze of lime juice and season with salt and pepper. Set aside.
- For the Turmeric Pickle, place water, vinegar, salt and sugar to the boil. Remove from the heat and stir in remaining ingredients. Allow to cool slightly then transfer to a blender or food processor and blend until smooth. Transfer to a bowl and set aside.
- To finish the octopus, thread cooked tentacles onto skewers in a ‘s’ shape.
- Place onto hot hibachi or grill pan and baste with turmeric pickle. Cook until lightly charred, around 3 minutes per side.
- To serve, gently warm curry sauce then spoon 3 tablespoons curry sauce onto each plate and spread out slightly. Top with charred tentacles and salsa.
