Zanzibari Octopus Coconut Curry (Pweza wa Nazi)

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 1 kg cleaned octopus
• 4 cups water (for simmering) + 1/2 cup reserved liquid or water
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1–2 green chilies, thinly sliced
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1 tbsp tomato paste (optional)
• 400 ml full-fat coconut milk
• 60 ml (1/4 cup) coconut cream
• 1–1.5 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper
• 1 lime (about 2 tbsp juice) + extra wedges
• Fresh cilantro, chopped (garnish)
• Steamed rice or warm chapati, to serve

Do This

• 1) Simmer octopus in 4 cups water at a gentle 185–195°F (85–90°C) until fork-tender, 45–60 minutes; reserve 1/2 cup cooking liquid.
• 2) Cool slightly, then cut octopus into bite-size pieces.
• 3) In a pot, heat coconut oil over medium; sauté onion 5 minutes until soft.
• 4) Add garlic, ginger, and chilies 1 minute; stir in turmeric, cardamom, and tomato paste 30–60 seconds.
• 5) Pour in coconut milk and 1/2 cup reserved liquid; add octopus; simmer gently 15–20 minutes to thicken.
• 6) Stir in coconut cream and lime juice; season with salt and pepper; simmer 2 minutes.
• 7) Rest 5 minutes; garnish with cilantro and serve with rice or chapati.

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Why You’ll Love This Recipe

• Tender, silky octopus in a golden, gently spiced coconut sauce.
• Authentic Zanzibari flavors: turmeric, garlic, and cardamom with a bright lime finish.
• Approachable technique with clear timing for perfect texture.
• Equally great with fluffy rice or warm, flaky chapati.

Grocery List

• Produce: Onion, garlic, fresh ginger, green chilies, limes, fresh cilantro
• Dairy: None
• Pantry: Cleaned octopus, coconut oil, full-fat coconut milk, coconut cream, ground turmeric, ground cardamom, black pepper, kosher salt, tomato paste (optional), basmati rice or chapati

Full Ingredients

Octopus

• 1 kg cleaned octopus (whole or large tentacles)
• 4 cups water (for simmering)
• 1 bay leaf (optional)

Curry Base

• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1–2 green chilies, thinly sliced (seeded for less heat)
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom (or 4 lightly crushed green cardamom pods, remove before serving)
• 1 tbsp tomato paste (optional but adds color and depth)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Coconut & Finish

• 400 ml full-fat coconut milk
• 60 ml (1/4 cup) coconut cream
• 2 tbsp fresh lime juice (from about 1 lime), plus wedges to serve
• 2 tbsp chopped fresh cilantro (coriander), for garnish
• Reserved octopus cooking liquid or water, as needed (about 1/2 cup)

To Serve

• 3–4 cups cooked basmati rice or 6 warm chapati
• Extra lime wedges

Step-by-Step Instructions

Step 1: Prepare and simmer the octopus

Rinse the cleaned octopus under cold water. Place it in a medium pot with 4 cups water (and the bay leaf if using). Bring just to a boil over medium-high heat, then immediately reduce to maintain a very gentle simmer at roughly 185–195°F (85–90°C). Partially cover and cook until the thickest part of the tentacles is fork-tender, 45–60 minutes. Avoid a rolling boil, which can toughen the meat.

Step 2: Rest, reserve liquid, and cut

Turn off the heat and let the octopus rest in the hot liquid for 10 minutes. Lift it out, reserving 1/2 cup of the cooking liquid. When cool enough to handle, cut the tentacles into bite-size pieces (about 2–3 cm). If there is thin skin that easily slips off, you can remove some for a neater look, but it is edible.

Step 3: Build the aromatic base

In a wide saucepan or sauté pan, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened and translucent, about 5 minutes. Stir in the garlic, ginger, and chilies; cook 1 minute until fragrant.

Step 4: Bloom spices

Add the turmeric, ground cardamom (or crushed pods), and tomato paste (if using). Stir constantly for 30–60 seconds to bloom the spices and caramelize the paste slightly. If the pan looks dry, add 1–2 tablespoons of the reserved cooking liquid to prevent scorching.

Step 5: Simmer in coconut milk

Pour in the coconut milk and 1/2 cup reserved cooking liquid (or water). Bring to a bare simmer over medium heat, then reduce to low and add the cut octopus. Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens to lightly coat a spoon and the octopus is silky.

Step 6: Finish with lime and coconut cream

Stir in the coconut cream and lime juice. Season with 1/2 tsp more salt and the black pepper, or to taste. Simmer 2 minutes to marry the flavors. Remove any whole cardamom pods if used. The sauce should be glossy and spoonable; thin with a splash of cooking liquid if needed.

Step 7: Rest and serve

Turn off the heat and let the curry rest 5 minutes. Sprinkle with chopped cilantro. Serve hot with basmati rice or warm chapati and extra lime wedges.

Pro Tips

• Freeze-thaw tenderizing: If your octopus wasn’t previously frozen, freezing it for 24 hours then thawing helps break down muscle fibers for a softer bite.
• Keep it gentle: Aim for a quiet simmer (185–195°F / 85–90°C). A vigorous boil tightens the proteins and makes octopus rubbery.
• Layered coconut richness: Use coconut milk to simmer, then finish with a small amount of coconut cream for a glossy, luxurious sauce that isn’t heavy.
• Flavor control: Whole cardamom pods give a delicate aroma—remove before serving so the flavor doesn’t get overpowering.
• Make it vibrant: Add lime right at the end to keep the sauce bright and fresh; cooking lime juice too long dulls its flavor.

Variations

• Charred finish: For a smoky edge, briefly char the simmered octopus in a hot skillet or on a grill (1–2 minutes) before folding into the coconut sauce.
• Tomato-kiasi (a little): Stir in 200 g chopped ripe tomatoes with the coconut milk for a slightly tangier, rosier curry.
• Extra heat: Add more green chilies or a pinch of crushed red pepper for a spicier Swahili coast vibe.

Storage & Make-Ahead

Simmer the octopus up to 2 days ahead and store it submerged in its cooking liquid in the refrigerator. The finished curry keeps well for 3 days in an airtight container; reheat gently over low heat to 160°F (71°C), adding a splash of water or coconut milk to loosen. Freeze for up to 2 months; thaw overnight in the refrigerator and reheat gently—avoid boiling to preserve tenderness.

Nutrition (per serving)

Approximate, without rice or chapati: 430 kcal; 35 g protein; 8 g carbohydrates; 28 g fat; 3 g fiber; 780 mg sodium. Values will vary based on exact ingredients and brands.