Zourite Curry

Preparation

Clean the zourite octopus 

• Check that the ink sac has been removed.
• Soak the octopus in water containing rock salt and a little vinegar, and rub between your hands to remove the slimy film.
• Rinse and cut into small pieces of roughly 2 cm.
• Some people prefer to blanch the zourite to get rid of the greyish skin.

Cook by steaming

• Drain the zourite well, place it in a saucepan and add the finely-chopped onions, finely-ground garlic and ginger, crushed tomatoes, spices and oil.
• Add a leaf of allspice or ravensara as well as the thyme. Do not add salt.
• Cover and cook on a low heat for one hour until the octopus is nice and tender.
• Let the sauce reduce completely, then add the wine.
• Allow to reduce again until the stew begins to form a skin.
• Sprinkle with chopped parsley and finely-chopped spring onions.