This Zanzibari curry is a perfect choice for any seafood lover out there. I’ve learnt how to prepare it while cooking at Lukman’s Restaurant, the most famous local eatery in Stone Town. An addition of raw mango turns it into a very unique and exotic dish. I got this recipe from Chef Anwar, the head chef at Luqman’s.

For more info on cooking in Zanzibar, please refer to this post.


Octopus Curry

Serves: 5-6; cooking time: 1h 30 minutes

800g-1kg of fresh octopus, cleaned and diced in 2 cm chunks

100 g eggplant eggplant, julienned

100 g fresh tomato puree

50 g onion, sliced

10 g tomato paste

1 raw mango, sliced

2 tbsp. garlic 1 tbsp garlic

Chili (as much as you prefer)

200 ml coconut milk

1 l water

  1. Place the octopus in 1l of water and bring to boil; cook on high heat for 20 minutes.
  2. Add eggplant, onion, tomato paste, mango and garlic, and cook for another 15 minutes.
  3. Add coconut milk and chili and cook until octopus is tender.
  4. Serve with rice or chapatti.

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