Tandoori Octopus with Yoghurt & Coriander Sambal

Martin Bosley

Serves

8

Preparation

6½ hrs including marinating

Cook

2½ hrs

Ingredients

FOR THE OCTOPUS
2 tablespoons grapeseed oil
1 onion, coarsely chopped
2 carrots, peeled and chopped
1 head garlic, halved around its equator
3 sprigs thyme
2 litres water
1 litre white wine (it’s okay to use wine from a box, not a bottle)
3-5kg octopus, cleaned
FOR THE MARINADE
300g tandoori paste (I used Patak’s)
60ml tomato sauce
1 tablespoon honey
1 tablespoon golden syrup
1 tablespoon sherry vinegar
FOR THE YOGHURT
80ml goat yoghurt
80ml Greek yoghurt
FOR THE COCONUT SAMBAL
2 cups desiccated coconut
3 lemons, juiced
1 bunch coriander, chopped
½ red onion, finely sliced
½ punnet cherry tomatoes, sliced in half
1 teaspoon chilli powder

Instructions

1.OCTOPUS
2.Heat the grapeseed oil in a deep pot over a medium heat.
3.Add the onion, carrots, garlic and thyme.
4.Fry until the vegetables soften, about 5 minutes.
5.Pour in the water and the wine and bring to a simmer then lower the heat.
6.Carefully lower the octopus into the pot, making sure it’s fully submerged.
7.Taking care not to let the stock boil, gently simmer until the tip of a small knife slides easily through an octopus arm (about 2 hours), keeping things low and slow.
8.Remove the octopus from the liquid onto a plate and allow to cool.
9.Discard the cooking liquor. Cut the legs away from the head and throw the head away.
10.MARINADE
11.Combine all the ingredients in a large bowl.
12.Add the octopus’ legs; toss everything together until well- coated in the marinade.
13.Cover and refrigerate for at least 6 hours.
14.YOGHURT
15.Combine the two yoghurts and season with salt. Cover and refrigerate.
16.COCONUT SAMBAL
17.In a bowl, mix all the ingredients together and season with salt.
18.Work the mixture with your hands until it comes together.
19.TO FINISH
20.Heat some grapeseed oil in a large cast-iron grill pan over a high heat.
21.Remove the legs from the marinade and shake off any excess mix.
22.Carefully place the legs into the pan and cook for about 3 minutes per side.
23.The marinade will start to blacken but this is okay.
24.Remove the legs to a chopping board and, if required, cut each leg into even-sized pieces.
25.To serve, put sambal in the centre of the plate.
26.Arrange octopus pieces on top. Drizzle with olive oil and serve yoghurt on the side.

Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain

Print