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Kari Zourit

Name: Kari Zourit
Total time: 90 min
Yield: Serves 4
Cuisine: Seychelles
Ingredients: 400g Boiled Octopus; 400ml Coconut milk; 1 Onion; 3 cloves Garlic; 1 piece Ginger; 1 1/2 tbsp Curry Powder; 1 Cinnamon stick; 3 Cardamom; 1 Tomato; A pinch Thyme; 2 tbsp Vegetable oil; 1 tsp Salt; To taste Cooked rice

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Octopus simmered in coconut milk and spices — a Seychellois Creole curry.

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📖 The Story Behind This Dish

Kari zourit is the octopus curry that represents Seychellois Creole cooking: octopus, boiled tender first, is simmered in coconut milk with curry powder, cinnamon, cardamom, turmeric, and ginger. A blend of the varied food cultures of the Indian Ocean islands, it's eaten with white rice.

🌆 Where it's eaten: At a small eatery by a white-sand beach in the Seychelles, coconut octopus curry is served with white rice as palm fronds sway.

🥕 Ingredients (serves 4)

Boiled Octopus 400g
Coconut milk 400ml
Onion 1
Garlic 3 cloves
Ginger 1 piece
Curry Powder 1 1/2 tbsp
Cinnamon stick 1
Cardamom 3
Tomato 1
Thyme A pinch
Vegetable oil 2 tbsp
Salt 1 tsp
Cooked rice To taste

👩‍🍳 Instructions

Cut the octopus into bite-size pieces.
Heat oil in a pot and sauté the chopped onion, garlic, and ginger.
Add the curry powder, cinnamon, and cardamom until fragrant, then add the chopped tomato.
Add the octopus, coconut milk, thyme, and salt and simmer on low for 30 minutes.
Serve with rice.

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