Hanaakuri Boava
Octopus, cooked with a spice mixture toasted fresh at home — aromatic, properly spicy, and very good at breakfast or lunch. Alongside it we serve Pillsbury Multigrain Roti, from the Pillsbury range we distribute. It is a soft flatbread blended from whole wheat and other grains, quick to heat and a sensible everyday choice. Serving size: 2-3
Ingredients List
- For boiling the octopus
- 300 g cleaned and chopped octopus (around ½-inch pieces)
- 2 cups water
- For the Hanaakuri Havaadhu
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- ½ tsp black peppercorns
- 3 cardamom pods (seeds only)
- 1 -inch piece of cinnamon
- 8 dried red chillies
- ½ tbsp cumin seeds
- For the Hanaakuri Boava
- 2 tbsp oil
- 1 thinly sliced onion (medium-sized)
- 1 garlic clove (chopped)
- 7 curry leaves
- 3 -inch piece of pandan
- ½ of a scotch bonnet
- 2 tbsp tomato paste
- 1/3 cup coconut milk
- ½ tsp salt
- For serving
- 4 Pillsbury Multigrain Roti
Step-by-Step Method
- 1
To start off, heat up a pan and add 2 tbsp coriander seeds, 1 tbsp fennel seeds, ½ tsp peppercorns, seeds from 3 cardamom pods, 1-inch piece of cinnamon sticks, and 8 dried red chillies.
- 2
Toast the mixture on low to medium heat for around 4-5 minutes or until the coriander seeds make a popping sound and you can smell the spices. You’ll have to stir with a wooden spatula at regular intervals so that the spices don’t burn.
- 3
Then add in ½ tbsp cumin seeds to the spices and continue to toast for another half a minute while stirring continuously. Remove the pan from heat and let the spices cool down for 10 minutes.
- 4
Transfer the spices to a small blender and grind on high speed until a fine powder forms. For this, first grind for 30 seconds, then scrape down the sides and grind for another 30 seconds. Set aside.
- 5
Now onto preboiling the octopus. To a small pot, add 2 cups of water and 300g chopped octopus and boil for around 7 minutes or until you can easily pierce the octopus with a fork. Then drain and rinse with running water to clean and avoid further cooking. Set aside.
- 6
Next, to a small pot, add 2tbsp oil and heat on high heat for 30 seconds and add in 1 thinly sliced onion (medium-sized), 1 clove of garlic (chopped), 7 curry leaves, a 3-inch piece of pandan leaf, and ½ of a scotch bonnet.
- 7
On medium heat, sauté using a spatula for 5 minutes or until the onions become translucent and lightly golden in colour. Then add 1 ½ tbsp of the prepared Hanaakuri Havaadhu and 2 tbsp tomato paste and continue to cook for 1 minute on medium high heat.
- 8
Then add 1/3 cup coconut milk and ½ tsp salt. Stir and cook the mixture for 1 minute. Lastly, add the boiled octopus and cook for 1 more minute on high heat, until the spicy sauce is well incorporated with the octopus. Remove from heat and set aside.
- 9
Heat up a pan on high heat and warm up 4 Pillsbury Multigrain Rotis for 30-40 seconds on each side. Serve the octopus with the roti and enjoy!