Pickled octopus is a beloved dish in Mediterranean and South Asian cuisines, known for its bold flavours and tangy kick. This recipe takes the classic pickled octopus to new heights by incorporating warm curry spices and serving it on crispy fried polenta squares. Topped with fresh chillies and spring onions, it’s a perfect appetiser or main that’s sure to impress
This dish is surprisingly easy to prepare but requires some planning, as the octopus needs time to soak up the vibrant pickle flavours. Make it at least 48 hours ahead for the best results.
Ingredients
For the octopus:
- 1kg fresh octopus, cleaned
- 500ml apple cider vinegar
- 1 cup water
- 75ml olive oil
- 1 Tbsp curry powder (adjust to taste)
- 1 tsp turmeric powder (for colour and flavour)
- 2 garlic cloves, thinly sliced
- 4cm piece of fresh ginger, thinly sliced
- 2 bay leaves
- 1 Tbsp mustard seeds
- 1 Tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 dried red chilli (optional)
- 1 small onion, thinly sliced
- 1½ Tbsp brown sugar
- 1 tsp salt
- 1 lemon, thinly sliced, pips removed
- Whole dried chillies to add in the containers (optional)
For the polenta:
- 250ml polenta
- 1l chicken stock
- Olive oil or butter for frying
- Salt, to taste
For the garnish:
- Chopped red chillies
- Chopped spring onions
Method
Prepare the Octopus:
Wash and clean the octopus thoroughly under cold water.
If not pre-tenderised, tenderise by gently pounding it or freezing and thawing it overnight. Bring a large pot of water to a boil. Blanch the octopus for 1–2 minutes until it starts to curl. Remove and let cool slightly.
Cook the Octopus:
In a pot, combine 1/4 cup vinegar, 1 cup water, and a pinch of salt.
Simmer the octopus for 45–60 minutes (depending on size) until tender. Let it cool in the cooking liquid, then cut into bite-sized pieces.
Prepare the Curried Brine:
In a dry pan, toast the mustard seeds, coriander seeds, cumin seeds, peppercorns, and dried chilli until aromatic.
Add olive oil, garlic, ginger, onion, curry powder, and turmeric. Sauté for 1–2 minutes until fragrant.
Stir in the rest of the vinegar, water, sugar, and salt. Simmer for 5 minutes to blend the flavours.
Pickle the Octopus:
Pack the octopus into sterilised jars, layering with lemon slices and adding the whole dried chillies.
Pour the warm curried brine over the octopus until fully submerged.
Seal the jars tightly and let cool at room temperature before refrigerating.
Resting Time:
Allow the octopus to pickle for at least 48 hours before serving to allow the curry flavours to develop.
Prepare the Polenta:
Bring the chicken stock to a boil in a pot. Gradually whisk in the polenta.
Reduce the heat to low and stir continuously for about 20–25 minutes until the polenta thickens. Season with salt to taste.
Transfer the cooked polenta to a flat dish and spread evenly to set. Allow to cool completely, then cut into squares.
Heat olive oil or butter in a frying pan. Fry the polenta squares on both sides until crispy and golden.
Assemble and Serve:
Place the fried polenta squares on a serving plate.
Top each square with a portion of the pickled octopus.
Garnish with chopped red chillies and spring onions.
Tips:
- Adjust the amount of curry powder and spices to suit your taste.
- Add a small amount of coconut milk to the brine for a milder, creamier version.
- Let the polenta cool completely before frying to ensure it holds its shape.
- For a smoky flavour, consider grilling the polenta instead of frying.
