Curried octopus tentacle

Curried octopus tentacle

By
From
Hong Kong Diner
Serves
4
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
4-5 octopus tentacles

The poaching liquid

Quantity Ingredient
1 star anise
1 cinnamon stick
2 cloves
2 bay leaves
1 litre fresh chicken stock
1 litre hot water
1/4 teaspoon turmeric
1/2-1 teaspoon sea salt

The marinade

Quantity Ingredient
3 teaspoons curry powder
1/2 teaspoon chilli powder
12 tablespoons see method for ingredients

To cook

Quantity Ingredient
4-5 bamboo skewers

Method

  1. Place the star anise, cinnamon stick, cloves and bay leaves in a large saucepan and bring to a medium heat, then dry-fry for 1 minute, turning the spices once or twice so as not to burn them.
  2. Once you start to smell the aroma of the heated spices, add the chicken stock, hot water, turmeric and sea salt and bring to the boil. Put the octopus tentacles into the poaching liquid and turn the heat down to a simmer. Simmer for 45 minutes to 1 hour, to soften the octopus meat.
  3. Mix the marinade ingredients together in a bowl. Skewer each tentacle with a bamboo skewer, then massage the marinade well into the tentacles.
  4. Place the octopus skewers on a hot fire for 3 minutes on each side. Once well charred on the outside, baste with any leftover marinade and serve alongside the rest of the barbecue stick suggestions.
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