Curried Octopus in Coconut Recipe SpotX Wild Foods Recipe from John Eichelsheim Prep:5 minutes Cook:30 minutes Difficulty:1 Ingrediants: 1 whole, fresh octopus. 1 can coconut cream. Salt and black pepper, to taste. 1 small onion, chopped. Curry powder/paste to taste. Directions: Clean the octopus, removing the ink sac from the head. Rinse in cold running water, or seawater if available. Place the whole octopus in a pot over medium heat. The water in which it was rinsed will provide the cooking moisture. Simmer until tender; remove from heat and discard cooking liquid. Allow to cool sufficiently to 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 boiled taro, kumara, potato or rice. Octopus Octopus is not an uncommon catch for recreational anglers. Octopus is seldom kept, however, and even less often cooked and eaten. But octopus is delicious eating – in many people’s opinion at least as good as squid. If you intend to keep an octopus for the table, kill it quickly and humanely. One method is to ‘turn it inside-out’, which involves doing exactly what the description says, but this does take a little practice as it can be tricky. Polynesian people bite an octopus between the eyes, which kills it. You can achieve the same result by pushing a knife into the animal’s brain between the eyes. A dead octopus, like all seafood, should be iced down immediately. It keeps well frozen whole. There are many good recipes for octopus, which is particularly popular as food in the Mediterranean and the Pacific. The recipes that follow reflect this.