Recipe : Vindaye Ourite (Octopus vindaloo)

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Vindaye ourite (Octopus vindaloo) is a Mauritian recipe, very rich in flavors. This preparation can be served with rice or bread. Here, it is enjoyed as an appetizer or as well as a main course. Treat your taste buds to this cuisine exhuding oriental flavors.

Difficulty: moderate
Serves: 8 people
Meal cost: $$

Meal course: Seafood & Shellfish
Dishes
Posted by: evodie
Posted on: Thursday September 3rd, 2020

Ingredients

Metric US

Cleaned octopus: 1 kilogram; 1 kilogram
Minced red onion: 3; 3
chopped garlic clove: 5; 5
chopped ginger: 1/2 teaspoon; 1/2 teaspoon
Moutarde en poudre: 1/2 tablespoon; 1/2 tablespoon
Safran: 2 tablespoons; 2 tablespoons
lemon (juice): 4 tablespoons; 4 tablespoons
Piment vert (facultatif): 3; 3

Dans une grande casserole d'eau salé, faites bouillir le poulpe pendant 30 minutes. Une fois la chaire cuite, jetez l'eau. Découpez le en morceau et réservé.
Faire chauffer l'huile dans une autre casserole et faites revenir l'ail et le gingembre hachés.
Mix the saffron, mustard and lemon and add to the garlic and ginger.
Add the octopus, mix the mixture well and cook for about fifteen minutes over low heat. Turn from time to time for optimal cooking.
Then add the chopped onions and the peppers (cut in half lengthways).
Leave to simmer for another 10 minutes.
Salez et poivrez la préparation selon les goûts