Octopus Fry

Clean the octopus thoroughly — remove the beak, ink sac, and eyes. Rinse well under cold running water. Tenderise by boiling the octopus in salted water for 15–20 minutes until just tender. Drain and cut into 4–5 cm pieces.

In a bowl, combine the boiled octopus pieces with turmeric powder, red chilli powder, coriander powder, black pepper powder, lemon juice, and salt. Mix well and marinate for 15 minutes.

Heat coconut oil in a wide, heavy-bottomed pan over medium-high heat. Add the curry leaves and let them crackle for 30 seconds — they will spit, so stand back.

Add the thinly sliced onions and cook for 7–8 minutes, stirring frequently, until they turn deep golden brown and begin to crisp at the edges.

Add the ginger-garlic paste and slit green chillies. Sauté for 2–3 minutes until the raw smell disappears and the paste turns golden.

Add the marinated octopus pieces to the pan. Increase heat to high and stir-fry for 3–4 minutes, tossing frequently, to sear the octopus and develop a slight char.

Reduce heat to medium and continue to cook for 5–6 minutes, stirring occasionally, until the octopus is well coated with the masala and any excess moisture has evaporated.

The fry should be semi-dry with the masala clinging to each piece. If there is excess liquid, increase heat and cook uncovered for 2 more minutes.

Taste and adjust salt and spice levels. Squeeze a little extra lemon juice over the top if desired.

Garnish with fresh coriander leaves and serve hot as a starter or side dish with rice and coconut-based curries.