Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)

"A seafood recipe from that South Pacific paradise, the Cook Islands. Cooking times are guesses."
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Ready In:




  • Clean the octopus removing the ink sac from the head.
  • Place the whole octopus in a pot over medium heat.
  • The water from the octopus will provide the cooking liquid.
  • Wash hands after handling the octopus as some people will get a skin rash.
  • Simmer until tender.
  • Get rid of the cooking water.
  • Cut the tentacles into bite sized pieces.
  • Heat the coconut cream in a saucepan with the seasonings and onion.
  • Add the octopus pieces and reheat.
  • Serve with cooked root vegetables or rice.

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